Delicious Fatayer: Spinach Hand Pies Recipe
Fatayer (spinach hand pies)
Fatayer (spinach hand pies)
Ingredients
- 1 tablespoon instant dried yeast
- ½ tablespoon superfine sugar
- 540 grams all-purpose flour plus additional for dusting
- 60 milliliters extra virgin olive oil
- 125 grams plain yogurt
- 1 tablespoon olive oil plus more for greasing the tray
- 1 large onion, finely diced
- 1 kilogram fresh or frozen chopped spinach
- 2 teaspoons sumac spice
- Juice of 2 lemons
Instructions
Step 1
To kick off your dough for the fatayer, grab a jug and combine the yeast with the sugar. Pour in 240ml of lukewarm water—aim for a temperature that feels warm to the touch but not hot. Stir gently until the yeast and sugar are fully dissolved, then set the jug aside for about 15 minutes. You’ll know it’s ready when the mixture starts to foam and bubble up, which means the yeast is happily waking up and preparing to create that delicious dough!
Step 2
In a large mixing bowl, combine the flour, oil, and ¼ teaspoon of sea salt. Use your hands or a wooden spoon to mix everything together until it’s well blended. Next, add the yogurt and stir until the mixture is smooth and cohesive. Now, pour in the yeast mixture. With a wooden spoon, mix it all together until a shaggy dough begins to form. Once you see that the ingredients are coming together, it’s time to get your hands in there! Knead the dough gently in the bowl or transfer it to a stand mixer fitted with a dough hook. Work the dough for about 5 to 10 minutes, until it feels soft and smooth to the touch. You’ll know it’s ready when it springs back slightly when poked.
Step 3
Once your dough is ready, grab a clean bowl and lightly oil it to prevent sticking. Place your dough inside the bowl and cover it with a damp kitchen towel or plastic wrap. Find a warm spot in your kitchen, like near the oven or on a sunny windowsill, and let the dough rest for at least 1 hour. You’ll know it’s ready when it has doubled in size and feels puffy to the touch. This is an exciting moment, as it means your dough is coming to life!
Step 4
In a medium saucepan, warm a couple of tablespoons of oil over medium heat. Once the oil is shimmering, add your finely chopped onion and sauté it for about 5 minutes. Stir occasionally, and keep an eye on it — you want the onion to soften and become slightly translucent, not browned. Next, add in your fresh chopped spinach. If your pan is small, you can do this in batches to avoid overcrowding. Cook the spinach for just a few minutes, stirring until it wilts down. Once the spinach is tender, stir in the sumac and lemon juice, along with a generous pinch of salt and pepper to taste. Remove the pan from the heat and let the filling cool before using it in your hand pies.
Step 5
Preheat your oven to 200°C (or 180°C for a fan oven) or gas mark 6. While it’s heating up, sprinkle some flour on your work surface to prevent sticking. Once the dough has risen, gently turn it out onto the floured surface. Now, divide the dough into 32 equal pieces. If you have a kitchen scale, this is a great time to use it for precision! Roll each piece into a little ball and then flatten each ball into a circle that’s about 10 cm in diameter. Aim for even thickness to ensure they cook uniformly. You’re doing great—these circles will be the perfect little pockets for your delicious spinach filling!
Step 6
Now it's time to fill those dough circles! Start by placing about 1 tablespoon of your delicious spinach filling right in the center of each dough round. Be careful not to overfill, as you want to make sure you can seal them properly. Once you’ve added the filling, gently fold the dough over to create a triangle shape. Make sure to press the edges together firmly to seal in all that tasty goodness. You can even crimp the edges with a fork for a pretty touch, ensuring no filling escapes during baking. Repeat this for each circle until they’re all filled and folded, and admire your little pockets of flavor!
Step 7
Once you’ve filled and shaped your triangles, it’s time to give them a cozy spot on a large baking tray that you’ve lightly oiled to prevent sticking. Make sure to space them out a bit so they have room to puff up and brown beautifully. Preheat your oven to 375°F (190°C) and slide the tray in once it's ready. Bake the pies for about 15 to 17 minutes, keeping an eye on them as they transform into a light golden brown — that’s your cue that they’re done! Once they’re out of the oven, let them cool for a few minutes. Enjoy them warm or let them chill for later; either way, they’re sure to be a hit!
Nutrition Information
My Tip
To achieve a beautifully flaky crust for your Fatayer, make sure your dough is well-kneaded until it’s smooth and elastic. This helps develop the gluten, giving the dough the right structure to hold the delicious spinach filling without tearing.
Leftovers
To store your Fatayer, let them cool completely, then place them in a single layer in an airtight container to keep the crust crispy. They’ll last in the fridge for up to three days. When you're ready to enjoy them again, reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes, until warmed through and the crust is nice and
Make It Your Own
For a delightful twist, try swapping the spinach for finely chopped Swiss chard and adding a pinch of nutmeg to the filling for a warm, earthy flavor. It brings a lovely depth that complements the greens beautifully!
