spinach pies fried and cut open to reveal the spinach filling - overhead shot
Learn how to make delicious vegan spinach pies (Fatayer Sabanekh) with this easy-to-follow recipe from columnist Waseem Hijazi a.k.a. Plant Based Arab. Stuffed with a tangy and aromatic spinach and onion filling, these soft and pillowy breakfast pies are a popular Middle Eastern food that can be enjoyed by everyone.
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5 from 3 votes
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Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In thisย fifth installment, Waseem shares his recipe for Fatayer Sabanekh (Vegan Spinach Pies).

Fatayer Sabanekh (Vegan Spinach Pies)

Back when I was a kid living in Jordan, the family and I had a weekly tradition of visiting my grandparents on Fridays. Usually for a late breakfast/brunch. Many times weโ€™d stop on the way at the corner of the street where they lived, so that me or my brother would grab a fresh batch of home-style pies (Fatayer) from the local baker in the neighbourhood.

I remember his shop was the size of a small living room, with a large stone oven thatโ€™s full of all the types of pies and Manaeesh out there. I secretly always wanted it to be me who went down to get the weekโ€™s haul…the scent youโ€™re welcomed with at the door was insanely delicious. A distinct one that always made me salivate is the smell of freshly baked spinach pies (called Fatayer Sabanekh).

WHAT IS FATAYER SABANEKH?

Fatayer means pies, and Sabanekh means spinach in Arabic. Together thatโ€™s Spinach Pies! They are soft and pillowy breakfast pies, in the shape of triangles. Stuffed with a scrumptious spinach and onion filling. Itโ€™s a load of aromatic and tangy flavours from the sumac and – my favourite – pomegranate molasses.

spinach pies fried and cut open to reveal the spinach filling - overhead shot

Sometimes made with a spicy kick using a hint of cayenne pepper or chilli powder, and some people like to add chopped walnuts to the mix. Adding a nice layer of spice and texture, with the addition of protein to the Fatayer; which happens to be naturally vegan.

Now that Iโ€™ve painted you a picture of the delectable Spinach Pies, letโ€™s talk about the recipe and get you to bake some!

HEREโ€™S WHAT YOUโ€™LL NEED

For the Dough

  • All purpose flour: sift the flour for best results on the pies.
  • Instant yeast: mix it well with the flour before adding the wet ingredients.โ€จ โ€ข Salt
  • Sugar
  • Vegetable oil
  • Water: needs to be lukewarm.

vegan spinach pie ingredients in bowls next to each other

resting dough

Note: you can use this dough recipe to make other types of Fatayer (with different fillings). Including Zaโ€™atar Manaeesh, Lahm b Ajeen (โ€˜meatโ€™ pies), and more.

For the Filling

  • Spinach: can be fresh or frozen – make sure to roughly chop and squeeze liquids out of it.
  • Onions: finely diced – the smaller the cut, the better.
  • Salt
  • Sumac: tangy spice mix (found at Middle Eastern grocery stores) – donโ€™t skip out on it.
  • Olive oil: make sure to use good quality olive oil for best flavours.
  • Lemon juice
  • Pomegranate molasses: an essential ingredient to add some tang and sourness.
  • Walnuts: optional – crush some walnuts to add texture and protein to the filling.
  • Cayenne pepper: optional to add a kick of spiciness.

spinach filling mixed in a bowl

spinach filling ingredients next to each other in small bowls and measuring spoons

Note:remove as much liquid as possible from the spinach, before mixing in the rest of the ingredients. Otherwise the Fatayer (pies) might open up while baking.

spinach pies fried and cut open to reveal the spinach filling

HOW TO SHAPE THE FATAYER

Roll out each dough ball into a thin circle using a rolling pin. Flip it, then add a heaping tablespoon of the spinach filling to the centre – be generous.

flat round of dough with spinach filling on top

Lift up two sides of the circle, bringing them to the centre. Pinch to seal both sides into a line – go back and forth a few times to make sure itโ€™s closed off.

dough with spinach filling being folded

Grab the remaining side of the circle and bring it towards the centre. Continue pinching its edges with the two sides from before.

spinach pie folded and uncooked

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Note: flipping the dough circle before stuffing helps in properly sealing off the pies, since itโ€™s the stickier side.

TIPS FOR MAKING THE BEST FATAYER SABANEKH

โ€ข Resting the dough in a warm place is essential to rise properly. Allow the dough balls to rest again after shaping, for best light and airy pies.

dough resting in a glass bowl

a little over a dozen dough balls on a beige round plate

Weigh the dough balls on a kitchen should be around 25g.

one round dough ball on a black kitchen scale surrounded by folded pies pockets

  • Soak the spinach in lemon juice and salt to extract all the water from it. Squeeze by hand to drain out the spinach from excess liquid, before mixing the rest of the ingredients. This helps preventing the pies from opening up while baking.

spinach chopped in a glass bowl next to a measuring spoon with salt

spinach chopped in a glass bowl

  • Generously but gently brush the Fatayer with good quality olive oil to give them that iconic golden colour.

spinach pie pockets (raw) in the air fryer

vegan spinach pies in an air fryer

NOW LETโ€™S TALK COOKING:

spinach pies fried and cut open to reveal the spinach filling - different angle

Fatayer Sabanekh (Vegan Spinach Pies)

5 from 3 votes
Learn how to make delicious vegan spinach pies (Fatayer Sabanekh) with this easy-to-follow recipe from columnist Waseem Hijazi a.k.a. Plant Based Arab. Stuffed with a tangy and aromatic spinach and onion filling, these soft and pillowy breakfast pies are a popular Middle Eastern food that can be enjoyed by everyone.
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Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 2 hours 15 minutes
Author: Waseem Hijazi
Servings: 18 pies

Ingredients

For the Dough:

  • 2 cups 250g all purpose flour, sifted
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup 50ml vegetable oil
  • 1/2 cup 115ml water, lukewarm

For the Spinach Filling:

  • 3 cups 250g spinach, roughly chopped
  • 4 tbsp lemon juice + 1/4 tsp salt
  • 1 medium onion finely diced
  • 1 tsp salt
  • 1 tsp sumac
  • 1 tbsp olive oil
  • 1 lemon juiced (about 2 tbsp)
  • 1 tbsp pomegranate molasses
  • 4 tbsp walnuts chopped/blended - optional
  • Pinch of cayenne pepper - optional

Instructions

Preparing the Dough:

  • Add the sifted flour to a large bowl. Mix in the instant yeast. Add the salt and sugar and whisk again, making a well in the centre.
  • Add the oil to the centre. Cover the flour on top and rub by hand to coat it all in oil. Go in with the water and knead to combine until smooth.
  • Gently push down with your fist to flatten down into the bowl. Cover with food wrap and kitchen towel. Rest in a warm place (inside the pantry cupboard), allowing it to rise for an hour to double in size.

Making the Spinach Filling:

  • Add the roughly chopped spinach to a large bowl with 4 tbsp of lemon juice and 1/4 tsp of salt. Mix and cover for 15 minutes to extract the water out of the spinach.
  • Squeeze the spinach by hand to remove all the liquids. Do this a few times to dry it up completely - See Notes (1).
  • Add the squeezed dried spinach to a bowl with the remaining ingredients. Mix to combine then set aside until ready to use.

Shaping the Fatayer:

  • Once the dough is ready, punch down and roll into a giant ball. Cut into 4 quarters, then continue cutting into 18 equal parts. Use a kitchen scale to weigh each for best results. Should be about 25g each - See Notes (2).
  • Form each into a ball, pinching the bottom and rolling to smoothen out.
  • Place separated on a flat plate, and cover in food wrap to rest for 15 minutes.
  • Take one out - keeping the rest covered. Gently push with your fingers to flatten down.
  • Roll out into a thin circle using a rolling pin. Flip it, then add a heaping tablespoon of theย spinach filling to the centre - See Notes (3).
  • Lift up two sides of the circle, bringing them to the centre. Pinch to seal both sides into aย line - go back and forth a few times to make sure itโ€™s closed off.
  • Grab the remaining side of the circle and bring it towards the centre. Continue pinching itsย edges with the two sides from before. Repeat for the rest of the dough balls, keeping the shaped pies covered under a clean kitchen towel.
  • Baking Spinach Pies
  • (1) Place the Fatayer on a sheet pan or air fryer basket. Generously but gently brush each pie with good quality olive oil.
  • (2) Bake in a preheated oven (or air fryer) on middle rack for 8 minutes at 400F (or 205C), then move to top rack for 2 more minutes to give it a nice golden colour - See Notes (4).

Notes

  1. Make sure to remove as much water from the spinach as possible. The spinach has to be somewhat dry before adding the remaining ingredients. This helps prevent the pies from opening up when baking.
  2. I recommend weighing each ball of dough on a kitchen scale to get consistent size and shape for the Fatayer (pies).
  3. Flip the dough circle before adding the spinach filling to help seal off the pies. Itโ€™s the stickier side.
  4. Oven vs. Air fryer: I donโ€™t have a working oven. So I use my air fryer (at the bake option). โ€จ Because of its smaller basket size, timing may slightly vary for your own oven/air fryer. Adjust accordingly. Add 2 extra minutes at a time until the top is golden.
Tried this recipe?Let us know how it was!

 

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vegan spinach pies

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Shorbet Adas (Vegan Lentil Soup) in a bowl with pita croutons

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Waseem hijazi

 

 

Connect with Waseem on Instagram and find more recipes at PlantBasedArab.com.

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4 Comments

  1. The spinach pies look amazing! I am terrible at making dough. Would it be possible to use something like Bridgeford dough?C

    1. Hi Claudia! Thank you ๐Ÿ™‚ Honestly, I get intimidated with homemade dough too, so I totally get it. But I do encourage you to give this one a try for the authentic Fatayer taste. It’s fairly easy to make. There’s also a video recipe for the whole process on my Instagram, if you’re up for the challenge!

      As for the store-bought dough, I haven’t used Bridgeford before, but if you find one that’s somewhat sticky, and can be rolled into a thin layer to bake into pillowy airy pies, then that should work. Make sure it’s not dry dough (like phyllo) and doesn’t turn crispy/flaky when baked. The closest thing I can think of is Pillsbury crescent rolls?

      Important to note that baking temp and times will be different.

      Let me know what you end up doing! ๐Ÿ™‚

5 from 3 votes (2 ratings without comment)

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