Fatayer is the name used around the Levant and Arab countries that describes stuffed pastries. The fillings used are so many: spinach, meat, cheese, sausage, za’atar (a thyme mixture), or anything else you want. Spinach one is totally vegetarian, the stuffing is a mixture of spinach, onion, lemon, summac, olive oil and some spices. It’s a great way to add some spinach to your diet and to your kids’. This is how we make it back home.


  • Arabic dough (recipe for Sfiha dough)

  • 500gm frozen Spinach (or 1kg fresh)

  • 3 medium onions, finely chopped

  • 2 spring onions, finely chopped.

  • 3/4-1 cup extra virgin olive oil

  • 1/3 cup lemon juice

  • 3-4 tbsp summac

  • 1 tsp paprika, 1/2 tsp coriander, 1/2 tsp cumin

  • Salt& pepper to season

  • 1 green chilli pepper, finely chopped (optional)


  • 1.

    Prepare batch of Arabic dough (check Sfiha dough). Leave covered in warm place till it doubles in size.

  • 2.

    Meanwhile, start preparing the filling by placing spinach in big bowl. Add little salt to it, and squeeze all liquid out using your hand. Make sure you squeeze out all liquids. The salt helps in achieving this.

  • 3.

    Do the same with the onion (don’t put spring onion here), but place onion in a sieve and add a little salt. Let it sit for a while then press it with the back of a spoon or the palm of your hand, and all the liquids come out. It is very important that there are no liquids in the onion and spinach, or else, all their liquids will come out while baking.

  • 4.

    Add the onion to the spinach. Add lemon juice, olive oil, spring onions, chilli peppe, cumin&corianderr and mix well.

  • 5.

    Add summac, paprika salt and pepper. Adjust all seasonings, lemon juice& olive oil to taste. Now the filling is ready.

  • 6.

    When the dough is ready, cut it into small round balls. In a plate, put some olive oil, place a ball of dough and press to flatten into a circle.

  • 7.

    Place about 1-1 1/2 tablespoon of spinach filling in centre of the circle in a shape of a triangle. Fold the three sides of the circle overlapping in the centre to form a triangle.

  • 8.

    Place the pastries, overlapping-side down, in a greased baking tray, 1/2 inch apart. Leave 10minutes to rest before baking.

  • 9.

    Bake the triangle spinach fatayer in a 495F (240C) preheated oven, on top wrack (NOT the middle one like for cake baking), for about 10-15 minutes, or till bottom and top are golden.

  • 10.

    Serve with yogurt and pickles.Makes about 36pcs, depends on the size you making.

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Posted by Deanne24Report
Hi, is it possible to use this dough to make gozleme? i love gozleme but can't find a good receipe - thanks!!!
Posted by Huda Abu HamdiaReport
soo sorry dear Dee for not replying, just now saw ur comment, cz we don't get notifications about comments on the rceipes!!!
As for Gozleme, I checked recipes, found out that in Gozleme recipe there no yoghurt, so u cab try this for Gozleme:
The Dough
2 cups plain flour, unbleached
2 cups wholemeal flour
Some extra plain flour for dusting
1 tsp salt luke warm water
½ cup vegetable oil e.g.canola
(Makes six gozleme)

Hope u get this comment !!
thanks for passing by..
Posted by Huda Abu HamdiaReport
Most welcome my dear :-) .. I know u love spinach pastries...