Best Spinach Fatayer Recipe

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 Mix dough ingredients together until the dough is very soft and smooth Best Spinach Fatayer Recipe
Spinach Fatayer

Preparation time: 30 minutes
Number of servings: 8
Level: Easy



3 cups flour
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
Water to knead


1 Kilo chopped spinach
3 medium-sized onions finely chopped
1 teaspoon salt
1 teaspoon hot sauce (optional)
Olive oil, to taste
3 teaspoon sumac
1/4 cup freshly squeezed lemon juice


– Preheat panggangan to 270 C.

– Mix dough ingredients together until the dough is very soft and smooth.

– Boil spinach then drain and squeeze with hands, discard juice, OR sprinkle with the salt in a medium bowl, set aside for 10 minutes, then squeeze out as much juice as possible. The spinach should be dry.

– Add all filling ingredients to the spinach.

– Cut the dough into small size pieces. Roll out each dough piece into a circle.

– Place 1 tablespoon of filling in the center of each round (Note: don’t let the filling touch the edges of the dough)

– Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.

– Grease the baking tray with olive oil. Place the Fatayer on the greased tray.

– Bake in the middle of the panggangan for 10-15 minutes, or until bottoms are golden. Turn on the broiler until the tops are golden brown. Serve warm or at room temperature.

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