Lebanese Spinach Pie| Lebanese style Spinach Pie| Fatayer Spinach Recipe

Lebanese-style Spinach Pie
#lebanese #lebanesecuisine #spinach #pie

Spinach pie, or Fatayer Sabanekh, is a traditional Lebanese dish that is enjoyed as a snack, appetizer, or part of a mezze spread. Lebanese spinach pie is a popular choice among vegetarians as it is entirely plant-based, with a flavorful spinach and onion filling wrapped in a soft dough. Spinach pies are often made during festive occasions and family gatherings in Lebanon. They are a delicious and comforting treat enjoyed by people of all ages. Spinach is rich in vitamins A, C, and K, as well as iron and other essential minerals. It adds a nutritious element to the pie and contributes to its vibrant green color. Making spinach pies from scratch is a labor of love in Lebanese households. It is a culinary tradition that has been passed down through generations, with families often having their unique recipes and techniques.

Full recipe for Lebanese-style Spinach Pie:
Prep time: 25 minutes
Cooking time: 25 minutes
Serves: 4-5 people

For the dough:
1 cup wheat flour
1/4 cup besan flour (chickpea/gram flour)
1/2 cup cream of wheat (rava/suji)
1/2 tsp baking soda
2 tbsp ghee
2 tbsp olive oil
1 tsp carom seeds (Ajwain)
Salt as per taste
1 cup warm water
2 tablespoon sesame seeds (for garnishing)

For the spinach filling:
1 cup spinach, wilted
1 medium onion, finely chopped
¼ cup feta cheese or paneer
⅛ cup coriander leaves, chopped
⅛ cup mint leaves, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt to taste
Pinch of ground black pepper
1 tsp lemon zest
For the dipping sauce, tzatziki
2 large garlic cloves
1 teaspoon salt
1 cup thick yogurt/curd (thick)
1 teaspoon tahini
2 tbsp white sesame
½ tsp sesame oil
¼ tsp salt
1 tablespoon fresh mint, finely chopped
¼ lemon, juiced
1 cucumber, seeded and diced

Instructions:
In a large mixing bowl, combine whole wheat flour, chickpea flour, cream of wheat (should be fine powder, not coarse), salt, carom seeds, and baking soda. Mix everything well.
Add 2 tbsp olive oil and 2 tbsp ghee. Mix with your hands until oil combines with the flours. When you squeeze the mixture with your hand, making a fist, the flour should hold its shape.
Add lukewarm water little by little to make a smooth dough – neither too soft, nor too hard. Take a little more oil in your hand and coat the outside of the entire dough with a layer of oil. Keep aside covered in a damp muslin cloth for half an hour.
While the dough is resting, prepare the spinach filling. Remove the stems from the spinach and wash the leaves thoroughly.
In a skillet, heat 1 tsp cooking oil over medium heat. Add the spinach. Keep stirring until the spinach is fully wilted, about 5-7 minutes.
Once it fully wilts, remove the spinach. Once it is cooled, squeeze out as much water as possible from the spinach.
Now roughly chop the spinach into smaller pieces.
Roughly chop the mint leaves and coriander leaves into smaller pieces as well.
Grate the peel of the lemon to get 1 tsp lemon zest. Finely chop 1 onion.
In a mixing bowl, add wilted spinach, diced onion, ¼ cup feta cheese or paneer, ⅛ cup coriander leaves, ⅛ cup mint leaves, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 tbsp olive oil, pinch of black pepper and salt to taste. Mix all ingredients together well.
Preheat your oven to 425°F (220°C).
Now take the dough and form small balls. Roll out the dough into thin circles, about 1/8 inch thick.
Place a spoonful of the spinach filling in the center of each circle.
Fold up 3 sides of the circle over the filling, creating a triangle-shaped pocket. Pinch the edges to seal the pie.
Place the spinach pies on a baking sheet. Brush each pie with a little bit of oil. Sprinkle white sesame seeds over the top of the pies.
Bake in the preheated oven for about 16-18 minutes or until the pies are golden brown.
Remove from the oven and let the spinach pies cool for a few minutes before serving. They can be enjoyed warm or at room temperature with tzatziki dipping sauce.

Tzatziki Dip Instructions:
Make tahini by grinding 2 tbsp white sesame seeds in the blender. To this paste, add ½ tsp sesame oil and ¼ tsp salt. Mix well.
Using a mortar and pestle, mash 2 cloves of garlic and 1 tsp of salt together until it forms a paste.
In a bowl, combine the thick yogurt (greek yogurt or you can strain out the water from regular yogurt using a cloth), 1 tsp tahini, 1 tbsp chopped mint leaves, ¼ lemon juice, and 1 diced cucumber. Add the garlic and salt mixture and combine well.