Spinach Fatayer | A Lebanese Veggie Turnover

A Lebanese veggie turnover with spinach, parsley, cilantro and onion all wrapped in biscuit dough. A Middle Eastern classic that can be an entree or an appetizer.

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” – Ruth Reichl

My first experience with fatayer was when I made Beef Fatayer recently. It was such a hit with my family I ventured in to making the spinach version called Sabanekh Fatayer.

This veggie turnover is even easier than the Beef version. I used biscuit dough this time which was simpler than the pizza dough. They were in the correct shape already, I just had to press and roll thin. The filling is as simple as chopping herbs and mixing with egg, ricotta and salt & pepper. After baking, these little gems were ready. We ate them as entrees but they could be appetizers too.

How to make fatayer step by step.

Optional Dipping Sauces for Fatayer

• Toum Sauce – A garlicky Middle Eastern mayo.
• Tzatziki Sauce – A mediterranean classic yogurt sauce.
• Harissa – An everything sauce used for dipping, smearing, marinating etc.
• Apricot & Onion Chutney – A robust onion-y salsa from India.
• Creamy Jalapeno & Avocado Salsa – A popular creamy salsa from Texas.

More Middle Eastern Recipes

• Middle Eastern Kofta – Little, spicy meatloaves.
  
• Chicken Shawarma – A garlicky chicken wrap.
  
• Toum Sauce – A lebanese garlicky sauce for shawarmas, sandwiches and wraps.
  
• Muhammara Dip – A robust red pepper dip you can make in 5 minutes.
  
• Cilbur – A Turkish egg recipe.
  
• Aleppo Lamb and Potatoes – A great way to fry up some tasty lamb chops.
  
• Mana’eesh – A Middle Eastern flatbread.
  
• Moroccan Harira Soup – This wonderful soup will nourish your body and your spirit, a traditional Moroccan soup.
• Beef Fatayer – A Middle Eastern meat pie.

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Spinach Fatayer | A Lebanese Veggie Turnover

Yield: 8 entrees or appetizers

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

A Lebanese veggie turnover with spinach, parsley, cilantro and onion all wrapped in biscuit dough. A Middle Eastern classic that can be an entree or an appetizer.

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Ingredients

• 9 oz frozen spinach, thawed and excess water squeezed out.
• 1 cup fresh parsley, chopped
• 1 cup cilantro, chopped
• 1/2 white or yellow onion, diced small
• 4 large eggs, divided
• 1 cup ricotta cheese
• juice of half a lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 5 Tbs water
• 1 tube of pre-made refrigerator flaky grand biscuits
• flour for dusting
• Sesame seeds, white or black

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl add spinach, herbs, onion, 2 of the eggs, cheese, lemon juice, salt & pepper and mix until well combined.  Set aside.
3. In a small bowl add one egg and water, mix with a fork to make an egg wash.  Set aside.
4. On a floured surface roll out each biscuit until it measures about 6 inches in diameter.
5. Spoon 3 Tbs of filling into the center of each biscuit, brush edges with egg wash and fold as shown above.  Alternatively you can fold them in half to make a half moon shape.   Repeat until all are filled.
6. Place each on a baking sheet, brush with remaining egg wash all over, sprinkle with sesame seeds and bake for approximately 25 minutes or until golden brown and cooked through.

Notes

You may serve as is or accompanied with your favorite dipping sauces.

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Nutrition Information:

Yield: 8 Serving Size: 1 turnover
Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 103mgSodium: 457mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 11g

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