Crispy Spinach Fatayer
Flaky, golden Lebanese spinach triangles filled with garlicky wilted spinach, sumac, and pine nuts. Ready in under 30 minutes using store-bought phyllo for maximum TikTok ease.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 8g
Ingredients
- 10 oz fresh spinach, packed
- 8 sheets phyllo dough sheets
- 5 tbsp olive oil
- ½ medium onion, diced small
- 3 cloves garlic, minced
- ¼ cup pine nuts, toasted
- 1 tsp sumac
- ½ whole lemon, juiced
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium. Add diced onion, cook until softened, ~3 minutes.
- 2
Add minced garlic, cook 30 seconds until fragrant, then add spinach in handfuls, stirring until fully wilted, ~4 minutes.
- 3
Drain spinach in a fine-mesh sieve, pressing gently. Transfer to a bowl, fold in pine nuts, sumac, lemon juice, salt, and pepper.
- 4
Brush a phyllo sheet lightly with olive oil, fold in half to form a rectangle, brush again, then place 2 tbsp spinach filling on one corner.
- 5
Fold phyllo into a triangle around the filling, sealing edges. Repeat with remaining sheets and filling. Arrange on a sheet pan, brush tops with remaining oil.
- 6
Bake at 375°F for 12–14 minutes until golden and crispy. Serve warm.
Tools you’ll need
- large skillet
- fine-mesh sieve
- mixing bowl
- sheet pan
- pastry brush
- oven
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