Sheet-Pan Spinach Fatayer with Za'atar
Crispy, golden Lebanese spinach triangles stuffed with lemony wilted greens and pine nuts, ready in under 25 minutes. Serve warm with black tea and crumbly cheese bread for the ultimate snack board.
- Total time
- 22 min
- Servings
- 12
- Calories
- 145
- Protein
- 4g
Ingredients
- 10 oz fresh spinach, packed
- 1 whole lemon, zested and juiced
- ⅓ cup pine nuts, toasted
- 12 sheets phyllo dough sheets
- 4 tbsp olive oil
- 1.5 tsp za'atar
- ½ cup feta cheese, crumbled
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add spinach in batches, stirring until fully wilted, about 3 minutes total.
- 2
Transfer spinach to a fine-mesh strainer. Let cool 2 minutes, then press out excess moisture with the back of a spoon.
- 3
Mix wilted spinach with lemon zest, lemon juice, pine nuts, feta, and a pinch of salt in a bowl until combined.
- 4
Lay one phyllo sheet on a cutting board. Brush lightly with oil. Top with a second sheet and brush again.
- 5
Cut the oiled phyllo rectangle into 4 equal squares. Place 1 tbsp spinach filling in the center of each square.
- 6
Fold each square in half diagonally to create a triangle. Press edges gently to seal. Brush the outside with oil.
- 7
Place triangles on a parchment-lined sheet pan. Repeat with remaining phyllo, oil, and filling to make 12 total.
- 8
Bake at 400°F for 12–14 minutes until golden brown and crispy at the edges.
- 9
Dust warm fatayer with za'atar. Serve immediately with black tea and cheese bread.
Tools you’ll need
- large skillet
- fine-mesh strainer
- medium mixing bowl
- cutting board
- parchment-lined sheet pan
- pastry brush
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