Fatayer (or fitiir) is a traditional Lebanese mezze that consists of a spinach stuffed turnover, also popular in Turkey and Middle Eastern countries.


For the filling

  • 2 lb spinach , chopped, washed and drained
  • 2 onions , cut into small cubes
  • 5 tablespoons olive oil (or sunflower oil)
  • 3 lemons , freshly squeezed
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon sumac
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 tablespoon pomegranate molasses

For the dough

  • 3 cups flour
  • ½ cup sunflower oil (or olive oil)
  •  cup fine semolina
  • 3 tablespoons milk powder
  • 1 teaspoon active dry yeast
  • 3 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ cup warm water (more or less)


  • Stand mixer



  • The day before, mix all the filling ingredients in a frying pan over a high heat.
  • Brown, stirring regularly, for 10 minutes.
  • Cool and reserve in the refrigerator.
  • The next day, mix this stuffing well and add into a colander.


  • In the bowl of a stand mixer, add the flour, semolina, salt, sugar, milk powder and mix well.
  • Dig a well in the center and add in the yeast.
  • Add the oil, and the white vinegar and, while adding the water gradually, knead until obtaining a smooth dough that separates from the sides of the bowl and can be collected as a ball around the dough hook.
  • Place the dough in a bowl, coat with a little oil on the surface, cover it with a cloth and let it sit for one hour at room temperature.
  • Roll the dough into a large disc and cut into small circles 3 inches (8 cm) in diameter.
  • Drop 1 tablespoon of spinach stuffing in the center of each circle.
  • Lift the 3 ends and fold them inwards so as to completely enclose the stuffing and form a triangle and then pinch the edges to seal them well.
  • Arrange the fatayer on a baking sheet lined with parchment paper and bake at 350 F (180°C) until the base is fully baked and the surface is lightly browned.