Fatayer bi Sabanekh (Lebanese Spinach Hand Pies)

Fatayer are Lebanon’s answer to the hand pie, tender dough folded around a tangy spinach filling brightened with sumac and lemon. They travel well and taste just as good at room temperature, making them a favorite for breakfast or a packed lunch.

Ingredients

For the dough

• 3 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 cup warm water

For the filling

• 1 lb (450g) fresh spinach, chopped
• 1 onion, finely diced
• 2 tablespoons sumac
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon allspice
• Salt, to taste

Instructions

1. Make the dough
   Combine flour, yeast, sugar, and salt in a bowl. Add olive oil and warm water, and knead for 8 minutes until smooth. Cover and let rise for 1 hour.
2. Prepare the filling
   Toss the chopped spinach with salt and let sit for 10 minutes, then squeeze out as much liquid as possible. Mix with the onion, sumac, lemon juice, olive oil, pine nuts, and allspice.
3. Shape the pies
   Roll the dough out and cut into 4-inch circles. Spoon filling into the center of each and pinch the edges into a triangle, leaving a small opening at the top.
4. Bake
   Arrange on a lined baking sheet and bake at 400°F for 20-25 minutes, until golden brown.

Serve fatayer warm or at room temperature with a side of yogurt.