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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.

Spinach turnover cut in half on a white plate.

“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.

A white plate full of chopped green herbs.
Finely chop your herbs.
A bowl with veggies, egg and salt & pepper.
Mix with ricotta, eggs, salt and pepper.
Veggies mixed in.
Set aside and prepare your biscuit dough.
Biscuits on a floured surface.
On a floured surface unpack your refrigerated flaky biscuit dough.
Biscuit dough pressed out into a circle.
With your hands or a rolling pin, flatten out the biscuits.
Dough filled with vegetables and cheese.
Spoon mixture on dough.
Dough filled with vegetables and cheese.
Brush edges with egg wash and pinch together two sides about a third of the way.
A folded fatayer.
Pinch together the remaining two sides.
A cooked spinach fatayer.
Bake 350F for about 25 minutes or until golden and cooked through.

Optional Dipping Sauces for Fatayer

More Middle Eastern Recipes

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Spinach turnover cut in half on a white plate.

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.


  • 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


  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.


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

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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Friday 24th of July 2020

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Wednesday 26th of December 2018

These look delicious. I love incorporating spinach as much as I can for the nutritional value. With these being super easy I'm definitely going to have to try the. I've never heard of fatayer but I am enjoying a lot of middle eastern food lately. Thanks for sharing your recipe.


Thursday 27th of December 2018

They are delicious and I like to add spinach to things too! Enjoy:)


Tuesday 25th of December 2018

This looks so easy and amazing. Can't wait to try this. I am always trying to get more veggies into our diets and this is very clever. I'll bet this will work with cabbage too. The possibilities seem endless. Nice trick to use the biscuit dough.

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