Spinach Fatayer: A Home-Style Recipe
Mazza · Makes 18 small pastries · Published October 22, 2026
The tangy filling of spinach fatayer needs to be well drained. Too much moisture prevents the triangular seams from staying closed.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 3 cups flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 3 tbsp olive oil for dough
- 300 g chopped spinach
- 1 small finely chopped onion
- 2 tbsp lemon juice
- 1 tsp sumac
- 2 tbsp olive oil for filling
Method
- Mix flour, yeast, sugar, salt, water and dough oil. Knead until smooth; cover and rise until doubled.
- Wilt spinach briefly in a pan, cool and squeeze very dry. Mix with onion, lemon, sumac and filling oil. Taste and season with a little salt.
- Heat oven to 400°F. Divide dough into 18 balls and roll into small circles. Add filling and bring three edges together, pinching into sealed triangles.
- Place on a lined tray, brush lightly with oil and bake 15–20 minutes until golden. Refrigerate leftovers promptly.
A better result
Squeeze the spinach in a clean towel after cooling. A dry filling is more important than adding extra flour to the dough.
Serve it together
Serve warm with tahini sauce and salad. Order fatayer by the dozen when you need a fuller mazza spread.
Prefer it ready to serve?
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