Fatayer Sabanekh (Emirati Spinach Pastries)

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 400 g (3 cups)
Instant yeast — 7 g (2 tsp)
Sugar — 1 tsp
Salt — 1 tsp
Warm water — 200 ml (3/4 cup plus 1 tbsp)
Olive oil, plus extra for brushing — 3 tbsp
Fresh spinach, washed and finely chopped — 500 g (1.1 lb)
Medium onion, finely chopped — 1
Lemon juice — 2 tbsp
Sumac — 1 tbsp
Salt and black pepper, — to taste
Pine nuts (optional) — 2 tbsp

Method

In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and 2 tbsp olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled in size.
Meanwhile, place the chopped spinach in a colander, sprinkle with a little salt, and let sit for 10 minutes to draw out excess moisture. Squeeze firmly to remove as much liquid as possible.
In a bowl, combine the drained spinach, chopped onion, lemon juice, sumac, remaining 1 tbsp olive oil, salt, pepper, and pine nuts (if using).
Punch down the risen dough and divide into 12 equal balls. Roll each ball out into a thin circle about 12 cm (5 inches) wide.
Place a spoonful of the spinach filling in the center of each circle. Fold the edges up to form a triangle, pinching the seams firmly to seal completely.
Preheat the oven to 200°C (390°F). Arrange the pastries on a baking tray and brush lightly with olive oil.
Bake for 18–20 minutes until golden brown. Serve warm or at room temperature.

Introduction: Fatayer sabanekh are small, triangular pastries filled with a savory spinach, onion, and sumac mixture, popular across the UAE as a light appetizer or snack, often served at gatherings and alongside other mezze-style dishes.

Cultural Background: Fatayer sabanekh are small, triangular pastries filled with a savory spinach, onion, and sumac mixture, popular across the UAE as a light appetizer or snack, often served at gatherings and alongside other mezze-style dishes. Reflecting the broader Levantine and Middle Eastern culinary influences present in Emirati cuisine, these pastries balance a tangy, herby filling with a soft, golden crust.

Tips: Squeeze the spinach very thoroughly to remove excess moisture, as a wet filling can make the pastries soggy or cause them to burst open during baking. Seal the triangular seams firmly, pinching well at the corners, which are the most common spot for filling to leak. These pastries freeze exceptionally well, making them convenient to prepare ahead for gatherings.

Variations: Add crumbled feta cheese to the filling for extra richness. Use Swiss chard in place of or alongside spinach. This recipe is naturally vegan as written (without pine nuts substitution needed, as they are already vegan).

Storage: Store baked pastries in an airtight container in the refrigerator for up to 3 days, or freeze unbaked pastries for up to 2 months.

Reheating: Reheat in an oven at 180°C (355°F) for 8–10 minutes until warmed through and crisp again.

FAQs:

Q: Why is my spinach filling too watery?

A: The spinach wasn't drained thoroughly enough; be sure to salt it, let it sit, and squeeze out as much liquid as possible before mixing with the other filling ingredients.

Q: Can I make these ahead and freeze them?

A: Yes, assemble and freeze unbaked pastries on a tray, then bake directly from frozen, adding a few extra minutes to the baking time.

Q: What is sumac and why is it used here?

A: Sumac is a tangy, deep red spice made from ground sumac berries, commonly used in Middle Eastern cooking to add a bright, lemony flavor to dishes like this one.