Middle Eastern · Dinner
Spinach and Pine Nut Pastry Triangles
Spinach Fatayer Bil Sabanikh
Levantine triangular spinach pies with sumac, lemon, and pine nuts wrapped in yeasted dough, baked golden, served with a tahini-yogurt sauce alongside.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
16gProtein
24gFat
58gCarbs
3gSugar
4gFiber
680mgSodium
8mgChol
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Instructions
1
Prep
Massage 500g spinach with 1 tsp salt in a colander 60 seconds until wilted, squeeze dry, chop coarsely. Dice 120g onion finely. Finely grate 2 garlic cloves. Whisk tahini, yogurt, lemon juice, garlic, and salt; thin with cold water until sauce drips slowly off a spoon. Chop 10g parsley. Let dough ball sit at room temperature 10 minutes.
2
Saute
Heat 4 tsp olive oil in a medium skillet over medium 1 minute. Add onion, cook 4 minutes until soft. Stir in pine nuts, toast 60 seconds until pale gold. Add garlic, sumac, Aleppo pepper, cumin; toast 30 seconds. Fold in spinach, lemon juice, and salt to taste; cool to room temperature.
3
Toast
Heat oven to 220C / 425F. Lightly flour a work surface. Divide dough into 8 portions; roll each into a 14cm round about 4mm thick.
4
Wrap
Place one eighth of spinach filling in the centre of each round, leaving a 2cm border. Fold three edges up over the filling to meet at the centre, pinch firmly along seams to seal into a triangle pie.
5
Bake
Place fatayer seam-side up on parchment-lined trays. Brush with remaining 4 tsp olive oil. Bake 14 to 16 minutes at 220C until deeply golden on top and crisp underneath.
6
Plate
Lift fatayer to plates, scatter parsley and a pinch of sumac across the top, and serve tahini-yogurt sauce and a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) fresh baby spinach
- 1 tsp fine sea salt
- 120g (4.2 oz) yellow onion
- 20ml (4 tsp) extra-virgin olive oil
- 20g (0.7 oz) pine nuts
- 2 garlic cloves
- 2 tsp sumac
- 20ml (4 tsp) lemon juice
- 0.5 tsp Aleppo pepper
- 0.5 tsp ground cumin
- 360g (12.7 oz) pizza or flatbread dough ball
- plain flour
- 60g (2.1 oz) tahini
- 120g (4.2 oz) full-fat plain yogurt
- 60ml (1/4 cup) cold water
- 10g (small handful) flat-leaf parsley
- 2 lemon wedges