Continuing with the baking theme, I have a delicious savory stuffed pastry from the Middle East. This one is again from ‘Veggiestan: A Vegetable Lover’s Tour of the Middle East cookbook by Sally Butcher. I had initially planned on posting this dish for the baking marathon, but had to move to the weekend because of other dishes.

These savory pastries are Turkish version of our samosas though there are quite a few differences. First off the pastry is yeast based unlike samosas (which is similar to pie crust) and these are baked and not fried like the samosas. Filling has spinach and onions along with walnuts and is flavored with tangy sumac, lemon juice and pomegranate puree.


These fatayer can be served hot, warm or at room temperature. I made these for a potluck party and they were liked by all. My fatayers turned out a little out of shape, traditionally you should be able to see the crimp a little more, but mine bulged out and look like they are going to burst at the seams. I was worried that the filling would ooze out while baking, but since there was no cheese in the fillings — they came out as is without any spillage.

Spinach Fatayer
Spinach Fatayer
Yum
Print Recipe
Fatayer are Turkish savory pastries that are similar to Indian Samosas. The pastry is yeast based unlike samosas (which is similar to pie crust) and these are baked and not fried like the samosas. Filling has spinach and onions along with walnuts and is flavored with tangy sumac, lemon juice and pomegranate puree.
Servings Prep Time
3035 fatayers 30 minutes
Cook Time Passive Time
25 minutes 60 minutes
Servings Prep Time
3035 fatayers 30 minutes
Cook Time Passive Time
25 minutes 60 minutes
Spinach Fatayer
Spinach Fatayer
Yum
Print Recipe
Fatayer are Turkish savory pastries that are similar to Indian Samosas. The pastry is yeast based unlike samosas (which is similar to pie crust) and these are baked and not fried like the samosas. Filling has spinach and onions along with walnuts and is flavored with tangy sumac, lemon juice and pomegranate puree.
Servings Prep Time
3035 fatayers 30 minutes
Cook Time Passive Time
25 minutes 60 minutes
Servings Prep Time
3035 fatayers 30 minutes
Cook Time Passive Time
25 minutes 60 minutes
Ingredients
For the Dough:
  • 2 cups All purpose flour
  • 11/3 cups Whole wheat flour (or use 3⅓cups of all purpose flour)
  • tsps Yeast Instant
  • 1 cup Water Lukewarm - ⅔~
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsp Olive Oil
For the Filling:
  • 2 lbs Spinach a - fresh or 12~16oz. frozen bag
  • 1 Onion - large, chopped
  • 1 tbsp Sumac
  • 1 cup Walnuts
  • 1 tbsp Pomegranate puree (or use 2tsp Anardana powder)
  • 2 tsp Lemon juice
  • to taste Salt Pepper &
Servings: fatayers
Instructions
  1. Make the Dough: Combine all the ingredients for the dough and knead into a nice smooth dough. Place the dough in a lightly greased bowl and cover it and set aside for at least 1 hour to rise.
  2. Make the filling: Heat 2tsp oil in a pan, add the onions and cook till they are soft, about 3~4 minutes. Add the spinach, sumac and nuts and cook for 2~3 minutes.
  3. Stir in the pomegranate paste (or powder) and lemon juice through the mixture, season with salt & pepper, set aside.
  4. Make the Fatayer: Preheat the oven to 375. Line a baking sheet with parchment paper or lightly grease the baking sheet.
  5. Divide the dough into 30~35 equal size pieces. Roll each piece out into 2½"~3" circles. Alternately roll the dough out into a large rectangle and then cut out the circles using a cookie/ biscuit cutter -- whatever is easy for you.
  6. Place 1tsp of the spinach filling in the middle of each round, fold up the sides so they meet at the top like a pyramid. Gently, but firmly, press the edges to close.
  7. Place the prepared fateyer on the prepared baking sheet and bake them in the oven for 20~24 minutes or until lightly browned. Serve hot or warm or at room temperature.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 2'.

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0 thoughts on “Spinach Fatayer”

  1. yours came out beautiful – I remember how bad my shape was when I made them – now you have inspired me to make them again

  2. yours came out beautiful – I remember how bad my shape was when I made them – now you have inspired me to make them again

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