Saj spinach fatayer are a beloved Lebanese classic—soft, thin pies filled with a vibrant spinach mixture and cooked traditionally on a saj, a dome-shaped flat grill used across the Levant. Unlike oven-baked fatayer, these are grilled directly over heat, giving them a beautiful golden crust and a slightly smoky flavor that’s absolutely irresistible.
At home, I cook mine on a flat grill or in a pan on the stove, and they turn out just like the traditional version—soft, golden, and full of that authentic saj-style texture we all love.
The filling is light and zesty—made with spinach, onions, lemon juice, olive oil, and sumac. That tangy flavor is what makes these pies so special. They’re quick to make, comforting to eat, and always a hit at the table.
Whether you’re enjoying them for breakfast, part of a mezze spread, or as a light meal with a side of labneh and olives, saj spinach fatayer bring the taste of home and tradition in every bite.
Saj spinach fatayer ingredients
Filling Ingredients
- Spinach: The heart of the filling—fresh, leafy, and full of nutrients. Once chopped and mixed, it becomes tender and juicy.
- Onion: Adds a subtle bite and natural sweetness that enhances the flavor of the spinach.
- Sumac: A tangy, deep red spice that gives the filling its signature sour flavor—it’s what makes spinach fatayer truly Lebanese.
- Lemon juice: Brightens the mixture and balances the richness of the olive oil. It also helps keep the spinach fresh and vibrant.
- Olive oil: Adds richness and binds all the ingredients together, giving the filling a silky texture.
- Salt: Brings out the natural flavors of the ingredients and balances the sour notes.
- Black pepper: Adds a touch of warmth and depth to the overall taste.
Dough Ingredients
- Flour: The foundation of the dough, giving it structure and elasticity for easy shaping.
- Water: Hydrates the dough and helps the yeast activate for a soft, pliable texture.
- Vegetable oil: Makes the dough smooth, tender, and easy to roll out thinly.
- Instant yeast: Helps the dough rise and creates a soft, airy base that cooks beautifully on the saj.
- Sugar: Feeds the yeast and adds a subtle sweetness to balance the savory filling.
- Salt: Enhances the overall flavor and strengthens the dough’s structure.
How to make Saj spinach fatayer?
1. Make the dough:
In a large bowl, mix warm water, a bit of flour, yeast, sugar, and salt. Let it sit for 10 minutes until bubbly. Then, add the rest of the flour and oil. Knead until the dough is soft and smooth. Cover and let it rest while you prepare the filling.
2. Prepare the filling:
Wash and dry the spinach thoroughly (or use pre-washed). Chop it finely along with the onion. In a large bowl, mix the spinach, onion, olive oil, lemon juice, sumac, salt, and pepper. Let it sit for 10–15 minutes so the flavors combine.
3. Shape the dough:
Divide the dough into small balls. Cover and let them rest for another 10 minutes. Lightly flour your surface, then roll each ball into a thin circle.
4. Fill and fold:
Place a spoonful of the spinach mixture in the center of each circle. Fold the dough into a triangle and pinch the edges well to seal.
5. Cook the fatayer:
Heat a flat grill or a nonstick pan over medium heat. Lightly brush it with oil. Cook each fatayer on one side until golden, then flip and cook the other side. They’ll puff slightly and develop a beautiful golden crust.
6. Serve:
Enjoy warm with a squeeze of lemon, a side of labneh
How to store Saj spinach fatayer
1. Room Temperature (Short-Term):
If you’re eating them within the same day, you can leave the fatayer at room temperature in an airtight container or wrapped in foil. Just make sure they’re completely cooled before sealing to avoid moisture buildup.
2. Refrigerator (Up to 4 Days):
Place cooled fatayer in an airtight container or zip-top bag. Keep them in the fridge for up to 4 days. Reheat on a pan or in the oven to bring back their crispness.
3. Freezer (Up to 2 Months):
Fatayer freeze beautifully! Once completely cooled, place them in a single layer on a tray to freeze individually. Then transfer to a freezer-safe bag or container.
– To reheat: Thaw at room temperature, then warm in a skillet, oven, or air fryer until heated through and crispy.
Different cooking methods
1. Saj (Traditional Flat Grill)
Texture: Thin, slightly crisp outside with a soft, chewy center
Flavor: Lightly smoky and authentic
How: Preheat your saj (or a convex griddle) over medium heat, brush with a little oil, and cook each fatayer until golden on both sides. This is the traditional Lebanese method.
2. Flat Pan or Skillet (Stovetop)
Texture: Very close to saj—soft with slight crispiness
Flavor: Mild, great for everyday use
How: Use a nonstick or cast iron pan. Brush with oil, cook fatayer on medium heat until golden, flip and cook the other side. This is a great substitute if you don’t have a saj.
3. Oven-Baked
Texture: Slightly thicker, soft and fluffy
Flavor: Milder, more like baked pastries
How: Preheat oven to 375–400°F (190–200°C). Place fatayer on a lined tray and bake for 15–20 minutes or until golden. Brush with oil or egg wash before baking for a golden finish.
4. Air Fryer
Texture: Crispy on the outside, soft inside
Flavor: Slightly toasted flavor, quick and convenient
How: Preheat the air fryer to 350°F (175°C). Place fatayer in a single layer and cook for 8–10 minutes, flipping halfway through. Best for reheating or small batches.
5. Electric Griddle
Texture: Similar to saj but flatter
Flavor: Evenly cooked, convenient for big batches
How: Preheat, brush with oil, and cook several fatayer at once. Great if you’re hosting or making a lot at once.
Frequently asked questions
1. Can I use frozen spinach?
Yes! Just thaw it completely, squeeze out all the excess water, and then mix it with the other filling ingredients. The texture may be slightly softer, but it still tastes great.
2. Can I make the dough ahead of time?
Absolutely. You can make the dough a day in advance and store it in the fridge. Let it come to room temperature before rolling it out.
3. Can I bake them instead of cooking on a saj or pan?
Yes, you can bake them in the oven at 375°F (190°C) for about 15–20 minutes. Brush with oil or egg wash for a golden finish.
4. Why does my dough shrink when I roll it out?
If your dough is shrinking, it needs to rest longer. Let the dough balls rest covered for 10–15 minutes to relax the gluten before rolling.
5. Can I freeze spinach fatayer?
Yes! You can freeze them after cooking. Let them cool completely, then store in freezer bags. Reheat in a pan, oven, or air fryer.
6. What’s the best way to reheat them?
The stovetop or air fryer works best. Just a few minutes on each side brings back the softness and slight crispiness.
7. Is sumac necessary?
Sumac adds a tangy flavor that’s traditional in Lebanese spinach fatayer, but if you can’t find it, you can add a little extra lemon juice as a substitute.
8. Can I add cheese to the filling?
Yes! Feta or akkawi cheese pairs beautifully with spinach. Just don’t add too much lemon if your cheese is salty.
Tips and Tricks
- Use fresh or well-drained spinach: Make sure to squeeze out excess water to avoid soggy filling.
- Let the dough rest: Resting helps relax the gluten, making it easier to roll the dough thin without shrinking.
- Roll dough very thin: The thinner the dough, the crispier and lighter your fatayer will be.
- Seal edges well: Press the edges firmly to prevent the filling from leaking during cooking.
- Cook on medium heat: Too high heat burns the dough; too low makes it dry. Medium heat gives a perfect golden crust.
- Brush with oil lightly: This keeps the fatayer moist and adds a beautiful shine.
- Add lemon juice last: Add lemon juice to the filling just before filling the dough to keep its fresh, bright flavor.
- Experiment with fillings: Try adding a little feta cheese or pine nuts for a twist on the classic.
- Store properly: Let them cool before storing to avoid sogginess, and reheat on the pan for best texture.
More recipes to try
Saj spinach fatayer
Equipment
- flat grill or flat pan
Ingredients
Filling
- 300 g fresh spinach
- 1 small onion chopped
- 3 tbsp sumac
- 2 tbsp lemon juice or the juice of half a lemon
- 2 tbsp olive oil
- 1 tsp salt adjust to your taste
- 1/2 tsp black pepper
Dough
- 5 cups flour
- 2 cups water
- 1/2 cup vegetable oil
- 2 tbsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Start by making the dough: In a bowl, mix warm water, 2 cups of flour, sugar, yeast, and salt. Let it sit for 10 minutes until bubbly and doubled in size.
- Add the remaining flour and the oil. Knead until you get a soft, smooth dough. Cover and let it rest while you prepare the filling.
- Wash and dry the spinach thoroughly (or use pre-washed spinach to save time).
- Chop the spinach and onion, then mix them with olive oil, sumac, lemon juice, salt, and black pepper.
- On a clean, floured surface, divide the dough into small pieces and roll each into a ball. Cover and let rest for 10 minutes.
- Lightly flour your surface and roll each dough ball into a very thin circle. Place a spoonful of the spinach mixture in the center and fold into a triangle shape. Press the edges to seal. Repeat until all are done.
- Heat a non-stick pan or flat grill and brush with a bit of oil. Cook the spinach pies over medium heat until golden on one side, then flip and cook the other side.
- Repeat with the remaining pies. Serve warm with a squeeze of lemon juice on top. Enjoy!
Notes
- Spinach Shrinks – Fresh spinach will shrink after chopping and mixing, so don’t worry if it looks like less filling.
- Sumac is Key – It gives the fatayer their signature tangy flavor. If you don’t have it, you can use extra lemon juice.
- Resting the Dough – Letting the dough rest makes it easier to roll and improves the texture.
- Roll it Thin – The thinner the dough, the more traditional and crisp the result.
- Use a Dry, Floured Surface – This helps prevent sticking when rolling the dough.
- Cook Right Away – Once shaped, cook the fatayer immediately to avoid sogginess or leaking.
- You Can Cook Them on an Electric Flat Grill or a Flat Pan on the Stove – Both work beautifully if you don’t have a saj. Just heat to medium, brush with a little oil, and cook until golden on both sides.
- Make Ahead & Freeze – You can freeze them either before or after cooking—just reheat when ready to enjoy.
- Best Served Warm – A squeeze of lemon on top makes them even more delicious!