Spinach Turnovers (Fatayer Sabanekh)
فطائر السبانخ Fatayer SabanekhSay it: fah-tah-YER sah-bah-NAKH
Fatayer sabanekh are small, triangular Palestinian turnovers filled with chopped spinach, onion, sumac, olive oil, and lemon. They are a beloved snack and mezze staple, sold in bakeries and made at home for gatherings, Ramadan iftar tables, and school lunches. The dough bakes into a soft, slightly chewy crust, while the filling turns tangy, savory, and deeply green. Their compact shape makes them easy to eat by hand, and the lemon-sumac aroma is unmistakable.
Spinach Turnovers (Fatayer Sabanekh)
فطائر السبانخ, Fatayer Sabanekh
Pronounced fah-tah-YER sah-bah-NAKH
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Spinach filling
To finish
Method
Whisk 3 cups (360 g) flour with yeast, sugar, and salt in a large bowl. Add 3 tbsp (45 ml) olive oil and 1 cup (240 ml) warm water, then mix and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back when pressed. Cover and let rise in a warm spot for 1–1 1/2 hours, until doubled.
For the filling, put spinach, onion, sumac, 1 tsp salt, pepper, 2 tbsp olive oil, and lemon juice in a bowl. Toss and massage for 2 minutes, then let sit for 10 minutes; squeeze very firmly in handfuls to remove excess liquid. Taste and adjust salt or lemon.
Punch down the dough and divide into 20 equal pieces, about 1 1/4 oz (35 g) each. Roll each into a ball, cover with a towel, and let rest for 10 minutes. Roll each ball into a 4-inch (10 cm) circle.
Place about 1 heaping tbsp (about 20 g) of filling in the center of each circle, leaving a 1/2-inch (1 cm) border. Lift three sides toward the center to form a triangle and pinch the seams firmly, then fold the sealed edges over again to prevent opening.
Arrange the turnovers on parchment-lined baking sheets, spacing them 1 inch (2.5 cm) apart. Brush with 1 tbsp (15 ml) olive oil and let rest for 15 minutes while the oven heats to 400°F (200°C).
Bake for 15–20 minutes, until golden brown and the edges are crisp. Cool on the sheet for 5 minutes before serving warm or at room temperature.
Regional variant: Meat Turnovers (Fatayer Lahmeh)
For meat fatayer, replace the spinach filling with 1 lb (450 g) ground beef or lamb browned with 1 medium onion (150 g), chopped; stir in 2 tbsp (30 ml) pomegranate molasses, 1 tsp (2 g) ground allspice, 1/4 cup (30 g) toasted pine nuts, and salt and pepper to taste. Cool the mixture completely before filling the dough, then shape and bake as above.
Cook's notes
- Squeeze the spinach until almost dry; wet filling makes the seams open.
- Do not overfill; a heaping tablespoon is enough for a 4-inch circle.
- Press the seams twice and set the turnovers seam-side up so you can check they stay closed.
Serve with
Serve warm as a mezze snack with labneh, olives, pickles, and mint tea.
Make ahead and storage
Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month; reheat at 350°F (175°C) until hot.
