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Fatayer Sabanekh (Spinach Hand Pies)

Soft, lemon-kissed spinach and onion filling tucked inside tender yeasted dough and baked to a golden finish - a beloved Levantine hand pie served warm or at room temperature. Plan ahead: allow 1 hour for the dough to rise.

75 minMediumServes 4280 cal/serving

Middle EasternAppetizerOvenVeganMediterraneanHalal-friendlyDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 2 tbsp olive oil (for dough)
  • 2/3 cup warm water (110°F)
  • 10 oz fresh baby spinach, finely chopped
  • 1 yellow onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1 tsp ground sumac
  • 2 tbsp olive oil (for filling)
  • 1/2 tsp ground black pepper

Instructions

  1. 1

    In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1/2 tsp kosher salt. Add 2 tbsp olive oil (for dough) and 2/3 cup warm water (110°F) and stir until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.

  2. 2

    While the dough rises, prepare the filling. Toss 10 oz finely chopped fresh baby spinach with 1 tsp of salt and let stand for 10 minutes, then squeeze firmly in a clean towel to remove all excess liquid.

  3. 3

    Combine the drained spinach with 1 finely diced yellow onion, 2 tbsp fresh lemon juice, 1 tsp ground sumac, 2 tbsp olive oil (for filling), 1/2 tsp ground black pepper, and a pinch more salt. Taste and adjust seasoning - the filling should be tangy and well-seasoned.

  4. 4

    Preheat oven to 400°F. Line two baking sheets with parchment paper.

  5. 5

    Divide the risen dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 4-inch circle. Place 2 tablespoons of filling in the center, leaving a 1/2-inch border.

  6. 6

    Fold two sides of the circle toward the center and pinch them together. Fold the third side up and pinch all three seams firmly to form a triangular pie. Place seam-side up on the baking sheet and repeat with remaining dough.

  7. 7

    Brush the tops of the pies with a little extra olive oil. Bake for 18 to 20 minutes until the dough is golden and firm. Serve warm or at room temperature.

Questions

Can I make Fatayer Sabanekh (Spinach Hand Pies) gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Fatayer Sabanekh (Spinach Hand Pies) ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Fatayer Sabanekh (Spinach Hand Pies)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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