Vegan Fatayer Bi Sabanekh are Lebanese spinach-filled savory pastries, also known as Fatayer Sbankeh. Those yummy and nutritious pastries are spiked with sumac, mint, onions and garlic. They are a delicious appetizer or snack, and make a perfect addition to a school lunch box.

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The Best Fatayer Bi Sabanekh (Fatayer Bi Sabanekh)

I tried those delicate Lebanese triangles, for the first time, over two decades ago, in the least assuming places: A research center!

I was a curious intern in my early twenties in a reputable political research center. The president of the center, Mr. Mattar, was a former consummate diplomat, and a widely respected political writer (still is) and mentor for many aspiring writers and researchers.

One of his many generous gestures, was to treat us on his birthday with an authentic, homemade Syrian meal made by Mrs. Mattar, his late wife.

Mrs. Mattar Fatayer 

Mrs. Mattar was a Syrian born, yet lived in Cairo with her Egyptian husband and kids after several decades straddling continents and cities. In Egypt, she ran and owned a high end firm of Interior design.  Despite her busy life with business’ and family’s responsibilities, the lady knew how to throw a home-cooked Syrian feast.

I vividly remember that scene, when their chauffeur walked into the office on April 6th, ceasing with both hands a large wafting food tray, teeming with Syrian deliciousness: creamy Hummus, zesty tabouleh, freshly baked meat pies and of course my favorite “Fatayer Sbanekh” or spinach pastries.

Objectively speaking, Mrs. Mattar’s spinach fatayer were nothing short of a miracle.  A pillowy dough encasing a lemony and fragrant spinach filling that is complemented with a subtle crunch, thanks to the toasted-to-perfection pine nuts, added to the top of each feteera or pastry.

Recreating Fatayer Bi Sabanekh In My Kitchen 

Seemingly, that special food memoire deeply dented my memory, and kept me trying several fatayer recipes for years, to no avail.  None got even close to Mrs. Mattar’s  signature ones, until I moved to Yerevan the capital of Armenia and crossed paths with Lusine.

Lusine is a widowed Syrian refugee who fled the ravaging war in Syria, to settle down in Armenia and start a professional career as a caterer and a private chef.

In my kitchen in Yerevan, Lusine generously taught me how to make her epic “fatayer”.  Yet, practice makes perfect, I kept tweaking the recipe, each time I made them to attain a certain proximity to Mrs. Mattar’s signature fatayer Sabanekh.

Tips of Success of Fatayer Bi Sabanekh

It is useful to start with the end goal in mind!  Epic spinach fatayer have a nice crust, pillowy interior, and a lemony filling.

Ideally, the ratio of spinach to dough is 1:1. in a way, too much spinach will make the pastries soggy, and with too much dough, they will become plain.

• Use Fresh Baby Spinach

I prefer to use baby spinach instead of regular spinach, it has a crisp texture, better flavor, and releases less liquid. Also, I don’t cook the spinach, I add it raw to the spices, onions and garlic, and aromatic herbs. No need to cook the spinach twice, first on the stove and second in the oven. This double cooking will eventually dehydrate the spinach and strip most of its nutrients.

• Be Weary Of Salt

If you make the filling ahead of time, avoid adding salt to it, as it will force the liquid out of the spinach. Watery spinach will make the dough soggy. So, add the salt to the filling right before filling the dough.

• Don’t Add Oil To the Filling 

No need to add oil to the spinach filling as the dough has enough oil that will keep the filling moist and succulent. I prefer to use canola oil in the dough as it is lighter in texture and doesn’t overpower the flavors of the filling. 

• Roll It Out Thin

The thinner you roll it out, the crustier it will become. Also, the dough ends will stick better together if they are thin. I suggest a 1/8 of an inch. Watch this video on how to seal the ends to form a triangle shape. 

• Let Them Rise Twice

After shaping the pastries, let them rise again before baking them.

• Cook Low & Slow

I bake mine at 360 for 15 minutes.  That is the temperature and time that leads to the texture, I seek out.

• Primarily Use Sumac

Traditionally, sumac is the hero spice in this recipe, it adds a distinct lemony flavor and gives the fatayer an edge and exotic streak. Sumac is a levantine pantry staple, that is rich in Vitamin C and is used in marinating protein and spiking bland vegetables. Luckily, excellent qualities of sumac are now available on Amazon. Check this Ziyad product. In addition to sumac, I like the peppery note of sweet paprika and occasionally the heat of cayenne. 

Health Benefits of Fatayer Sabanekh or Spinach Pastries 

Eventually, the combination of spinach, aromatic herbs, lemon zest and sumac offers a handsome dose of nutrients such as vitamin C, calcium, magnesium, and iron.

Make-Ahead & Freezer Friendly Lebanese Fatayer

In case you don’t have much time on hand, make the spinach filling ahead (minus the salt), and keep it in the fridge for no more than two days.

Also, you can freeze the pastries after they are baked and cooled in sealed containers or vacuumed bags. Defrost and reheat before serving.

How to Serve Fatayer Sabanekh 

Fatayer bi sbanekh are savory pastries that make excellent and beautiful  appetizers, snacks for lent, or a school lunch. Serve them with a ball of labneh (strained greek yogurt), garlicky hummus and/or some olives.  I personally like mine with a cup of mint tea, it is a match made in heaven.

Check More Lebanese/Levantine Recipes On My Blog 

You might also like these vegan Levantine recipes:

• Batata Harra 

• Zaatar Manakeesh 

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• All product recommendations are independent and based on testing.
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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Fatayer Sabanikh (Vegan Spinach Pastries)

INGREDIENTS 

For The Dough

• 3 cups all purpose flour
• 1/2 teaspoon salt
• 1/3 cup canola oil + 2 tablespoons
• 1 tablespoon dry yeast
• 3 tablespoons sugar or honey
• 1 cup warm water

For The Filling 

• 400 grams fresh baby spinach, uncooked, finely chopped
• 1 red onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon sumac
• 1/2 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper, optional
• Zest of 1 lemon, unwaxed (unsprayed)
• Salt to taste
• 1/4 cup pine nuts, toasted

DIRECTIONS

1. Proof the yeast: Add the sugar and yeast to the warm water, whisk well and then leave the yeast mixture in a warm place for 5 minutes, or until its gets frothy and foamy. 
2. Mix the dry ingredients with the oil:  In a deep and large mixing bowl, add the flour, salt and mix well. Then, add the oil and mix with your hands until all the flour is coated with the oil. If you are using a stand mixer, use the paddle attachments for mixing the oil into the flour.
3. Make the dough: Add slowly the yeast mixture to the dry ingredients and start kneading either using your hands, or a stand mixer fitted with the hook attachement. Keep kneading until a soft sticky dough comes together. With oiled hands, transfer the sticky dough to a large bowl coated with oil. Cover with plastic film and a towel and let the dough rise in a warm place until it doubles in size.
4. Make the spinach filling: Mix all the ingredients of the spinach filling with the exception of the salt if you will not use the filling right away. See notes.
5. Shape the dough: transfer the risen dough to a floured surface, roll out the dough using a rolling pin and then cut out in 1/8 inch disks with biscuits cutter. The thinner the dough, the crustier the pastries will become when they bake.  Put a heaped tablespoon of the spinach filling in the middle of each disk and pull up three edges of the circle over the center of the filling , add 2-3 pine nuts if using, and pinch well to seal. Let them rest before baking for 20 minutes.
6. Preheat the oven: Preheat the oven to 360 degree.
7. Bake: Line the baking sheets with parchment paper and place the spinach triangles (fatayer) on top of each sheet. Bake for 10-15 minutes or until the back of pastries start to brown. Don’t overbake them, so they don’t dry out

Nermine’s Notes: 

• Add the salt to the spinach filling right before using the filling, otherwise, the salt will force the water out the spinach and makes it soggy.
• I don’t add oil to the spinach filling as the dough has already enough oil to make the filling moist and luscious.