Fatayer Spinach Pockets
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Spinach pockets - Fatayer

Thanks to my Lebanese eating habits, I'm actually already pretty spoiled culinary-wise. Why? Because I can rarely really decide what to eat. I would prefer to have a little bit of everything. That's exactly why I love oriental tables. You always get something of everything - and what would the best table be without spinach pockets?

When my parents invited guests for dinner, there was of course always a richly laid table. And you have to know: In our house, you were always invited to dinner as soon as you came near the front door.

I remember very well how I liked to visit the kitchen with my siblings. And since my mother always felt she was working on at least 50 recipes at the same time, something delicious was always shoved into our mouths and finally we were out of the kitchen. Well, at some point I was allowed to stay and help.

And one of the highlights for me was the elegance with which my mother filled the spinach pockets and then plucked them together into the typical shape. In principle, it's not that difficult: lift a rag here, join a side there, press here and tadaaaa: the lump with spinach around it is ready. But in the meantime I've gotten better at it 😉

And you're sure to do very well too. Even though the first ones might not look quite the way you want them to, they will still be incredibly delicious: A fluffy yeast dough with a filling of spinach with slightly tart sumac onions, feta and a subtle hint of cinnamon. Perfect for any buffet.


Recipe for Fatayer

Fatayer Spinach Pockets
Print recipe
Preparation time 10 Min.
Preparation time 1 hr.
Resting time 1 Std.
Working time 2 Stdn. 10 Min.
Servings 15 Fatayer

Ingredients

Yeast dough

  • 500 g Flour
  • 7 g Dry yeast
  • 80 ml Olive oil
  • 50 ml Milk
  • 260 ml Water lukewarm
  • 1,5 TSP Salt
  • 1 TSP Sugar

Filling

  • 600 g Leaf spinach Frozen also possible
  • 1 Onion
  • 2 TBSP Olive oil
  • 1/2 TSP Cinnamon
  • 100 g Feta
  • 2 TL Sumac
  • Salt, pepper

Preparation

Dough

  • Dissolve the sugar in lukewarm water, add the dry yeast and leave to stand for approx. 10 minutes.
  • Then knead a dough with all the dough ingredients. You should knead the dough for a good 20 minutes.
  • Place the dough in a large bowl, cover and leave to rise at room temperature for approx. 90 minutes.

Filling

  • Defrost the spinach leaves if necessary.
  • Salt the spinach and knead well with your hands for a few minutes. The spinach will collapse and lose volume. (This happens with fresh spinach, frozen spinach has already gone through this process).
  • Now drain the spinach properly either in a sieve or in a straining cloth. Squeeze out as much water as you can.
  • Roughly chop the spinach again with a knife.
  • Peel and finely chop the onion and mix directly with the sumac.
  • Crumble the feta neatly by hand.
  • Mix all the ingredients for the filling together and season again with salt and pepper.

Shape spinach pockets

  • Remove the dough from the bowl onto a floured table.
  • Briefly knead the dough again and then cut into quarters.
  • Leave the dough covered with a cloth for another 10 minutes.
  • Preheat the oven to 200 °C.
  • Roll out one of the dough pieces thinly and cut out circles approx. 10 cm in diameter. (I always use a small bowl for this).
  • Spread approx. 2 tsp of filling per circle. (I always do this with my fingers)
  • To seal: take circle on two sides, press together at top centre and seal along one side.
  • You now have a lace, closed side and to the other side there is still a flap open.
  • Take this flap and pull it up. Close the sides.
  • You should now have a kind of pyramid. Press the seams together really well, otherwise juice could leak out during baking.
  • Bake the spinach pockets on a baking tray lined with baking paper for approx. 20 minutes.
  • Repeat with the other dough pieces.

Attention: Please let the spinach pockets cool down properly before you enjoy them. You won't burn your tongue - and they actually taste much better cold.

    Notes

    Taboulè, hummus and - actually - everything from my blog goes quite well with it 😉
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    2 comments

    1. 5 stars
      Thank you so much for all the great recipes on your site! We made a mezze buffet for Christmas that everyone loved.

      1. Hello Nicole,
        thank you very much for your great feedback! We also had a mezze buffet at Christmas 😀
        I'm really glad you all enjoyed it 🙂

        Kind regards
        Rafik

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