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Saj spinach fatayer
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Saj spinach fatayer

Saj Spinach Fatayer are delicious Lebanese spinach pies made with thin, soft dough filled with a tangy spinach mixture. Traditionally cooked on a saj or flat grill, they develop a golden, slightly crispy crust that’s full of flavor. Perfect as a snack, breakfast, or part of a mezze spread, these pies are simple to make and absolutely irresistible!
Course Breakfast, Main Course
Cuisine Lebanese, Middle Eastern
Keyword saj spinach fatayer
Prep Time 30 minutes
Cook Time 5 minutes
Servings 24 Large 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!