Perfect Spinach Lebanese Pie: Authentic Recipe & Tips

Spinach Lebanese pie, known as Fatayer bi Spinach or Sfiha Sabbara, is a traditional Middle Eastern pastry featuring flaky dough filled with spinach, onions, sumac, and pine nuts. This authentic recipe yields 12 perfect savory pastries with crisp edges and flavorful filling in under 90 minutes.

Discover the secrets to making authentic spinach Lebanese pie that captures the essence of Levantine cuisine. This beloved dish combines tender phyllo or semolina dough with a vibrant spinach filling seasoned with sumac and pine nuts—a staple at Lebanese family gatherings and mezze spreads for centuries.

What Makes Lebanese Spinach Pie Special

Unlike generic spinach pies, authentic Lebanese versions feature distinctive ingredients that create their signature tangy, nutty flavor profile. The key differentiator is sumac, the deep red spice made from dried berries that gives Lebanese spinach pie its characteristic lemony note without actual citrus.

Regional Variation	Key Differences	Best Served With
Beirut Style	Thinner dough, more sumac, pine nuts	Lemon wedges, mint tea
Mount Lebanon	Thicker dough, added allspice	Yogurt sauce, olives
Coastal Regions	Includes少量 lemon zest, sesame seeds	Fresh herbs, pickled vegetables

Historical Evolution of Spinach Pie in Lebanon

Spinach-based pastries have appeared in Levantine cuisine since the Ottoman Empire era, with documented references in 18th century Lebanese cookbooks. The modern spinach Lebanese pie evolved through three key phases:

• Pre-1900s: Simple village preparation using wild greens and basic dough
• 1920-1960s: Standardization of ingredients as urban bakeries emerged
• 1970s-Present: Global popularity leading to modern variations while preserving core elements

According to culinary anthropologists at the American University of Beirut's Food Heritage Project, traditional spinach pie preparation methods have remained remarkably consistent despite regional variations, with the core technique documented in their Middle Eastern Cuisine Archives.

Essential Ingredients Breakdown

The magic happens in the balance between these components. Don't substitute these critical elements:

Dough Options

Traditional semolina dough: Provides the authentic slightly chewy texture that holds up to the moist filling. All-purpose flour creates a more delicate pastry that's prone to sogginess.

Filling Components

• Fresh spinach: Must be thoroughly dried after cooking (frozen works in off-season)
• Sumac: The non-negotiable flavor backbone (find authentic sumac at Middle Eastern markets)
• Pine nuts: Lightly toasted for maximum aroma (substitute with walnuts for budget version)
• Onion: Yellow onion preferred for sweetness (avoid red onions which discolor filling)

Step-by-Step Preparation Guide

Dough Preparation (20 minutes)

1. Mix 2 cups flour, 1 tsp semolina, 1/2 tsp salt, and 1/4 cup olive oil
2. Gradually add 3/4 cup warm water while kneading
3. Cover and rest dough for 15 minutes (critical for elasticity)

Filling Technique (25 minutes)

1. Sauté 1 chopped onion in 2 tbsp olive oil until translucent
2. Add 1 lb cooked spinach (squeezed DRY) and 2 tbsp sumac
3. Mix in 1/4 cup toasted pine nuts and 1/2 tsp allspice
4. Cool completely before filling (prevents soggy dough)

Assembly & Baking (25 minutes)

1. Roll dough to 1/8 inch thickness and cut into 5-inch squares
2. Place 2 tbsp filling in center and fold into triangles
3. Brush with olive oil and sprinkle with sesame seeds
4. Bake at 375°F for 20-22 minutes until golden brown

Avoid These Common Mistakes

Even experienced cooks encounter these pitfalls when making spinach Lebanese pie:

• Wet filling: Spinach must be squeezed until no moisture remains (use cheesecloth for best results)
• Under-seasoned dough: Add 1/2 tsp salt to dough for balanced flavor
• Overfilling: Too much filling causes bursting during baking (stick to 2 tbsp per pie)
• Incorrect baking temperature: Below 375°F yields soggy pastries; above 400°F burns delicate edges

Serving & Storage Recommendations

For authentic presentation, serve spinach Lebanese pie warm with these traditional accompaniments:

• Fresh mint and parsley sprigs
• Lemon wedges for squeezing
• Plain yogurt or labneh dip
• Olive and tomato salad

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes (not microwave) to maintain crisp texture. Freeze unbaked pastries for up to 3 months—bake from frozen adding 5-7 minutes to cooking time.

Adapting for Dietary Needs

While traditional spinach Lebanese pie isn't gluten-free, these modifications maintain authenticity while accommodating restrictions:

• Gluten-sensitive: Use 50/50 blend of rice flour and tapioca starch for dough
• Vegan version: Substitute ghee with olive oil (traditional uses minimal dairy)
• Nut allergy: Replace pine nuts with toasted sunflower seeds

According to Lebanon's Ministry of Tourism culinary guidelines, authentic Fatayer preparation maintains specific texture boundaries—neither too crisp like Western pastries nor too soft like bread. The ideal spinach Lebanese pie should have "a delicate crunch giving way to tender filling" as documented in their Culinary Heritage documentation.

Frequently Asked Questions

Can I use frozen spinach for authentic Lebanese pie?

Yes, frozen spinach works well when properly prepared. Thaw completely, then squeeze in a clean kitchen towel until no moisture remains. For best results, use frozen spinach within 3 months of purchase as older packages develop off-flavors.

Why does my spinach Lebanese pie become soggy?

Sogginess occurs when spinach retains moisture or dough is too thin. Ensure spinach is thoroughly dried after cooking (squeeze until a handful holds its shape). Use semolina in dough for structure, and brush assembled pies with olive oil before baking to create a moisture barrier.

What's the difference between Fatayer and Sfiha with spinach?

Fatayer refers to folded triangular pastries, while Sfiha are open-faced meat pies. Spinach Lebanese pie is specifically Fatayer bi Spinach - folded triangles with spinach filling. Sfiha versions with spinach are rare as Sfiha traditionally features meat toppings.

How can I make my spinach pie more flavorful?

Toast pine nuts until golden before adding to filling, use freshly ground sumac (stale sumac loses potency), and let filling cool completely before assembly. For authentic depth, add 1/4 tsp ground allspice to the filling mixture - a technique documented in Beirut's traditional bakeries.