Fatayer Sabanik


These spinach pies are a delicious labor of love



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Fatayer Sabanik


For the filling; the ratio between the Spinach and the onions should be about 1:1 and the meat is up to half

  • minced meat (beef or lamb)
  • 1 bag spinach washed and finely chopped
  • white onions finely chopped
  • salt, pepper, and sumac to taste
  • olive oil as needed

For the dough

  • 2 cups all purpose flour
  • 1 pinch salt
  • warm water just enough to form a soft dough


  • Make the dough by combining flour and salt and gradually adding water until it just forms a soft dough.
  • Shape dough into a ball and set aside covered with a towel to keep from getting dry.
  • For the filling, add the meat in a big pot and let it cook completely without any oil.
  • Add the onions with a very generous amount of olive oil. Cook until onions are softened and starting to brown.
  • Once onions are golden, add the spinach and let it cook until no water is left in the pot.
  • Add salt, pepper, sumac to taste.
  • Set mixture aside to cool. The filling needs to be fully cooled before filling the pies.
  • Get the dough and divide it into small equally sized balls. Keep the balls you're not working with under the towel to prevent dryness.
  • Take a dough ball and roll it using flour into a big circle.
  • Take the rolled dough and try to stretch it by hand as thin as you can get it( its ok if there are any holes) it will get very big so be patient.
  • Fold two sides together into the center.
  • Fold in the other two sides.
  • Press down slightly to seal the layers. Add the filling in the middle.
  • Fold the four sides to the center to cover the filling. Pinch well to seal. Repeat with remaining dough and filling.
  • Brush pies with olive oil and bake at 350℉ for 20-30 minutes or until golden and crisp.
  • The pies should be super crispy and flaky. Cool and serve!
Course: Snack
Region: Asia


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