Spinach Fatayer
Crispy, golden Lebanese spinach hand pies with a bright lemon-garlic filling. Bake or air-fry store-bought phyllo for a weeknight shortcut that tastes homemade.
- Total time
- 20 min
- Servings
- 4
- Calories
- 298
- Protein
- 11g
Ingredients
- 6 cups fresh spinach, roughly chopped
- 8 sheets phyllo dough (thawed if frozen)
- ½ medium onion, finely diced
- ¾ cup feta cheese, crumbled
- 1 whole lemon (zested + juiced)
- 2 cloves garlic, minced
- ¼ cup pine nuts (optional, toasted)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat for 90 seconds.
- 2
Add onion and cook for 2 minutes until softened and fragrant.
- 3
Add spinach by handfuls, stirring, until completely wilted and any liquid cooks off, ~4 minutes.
- 4
Stir in feta, garlic, lemon zest, and lemon juice. Season with salt and pepper. Remove from heat.
- 5
Lay one phyllo sheet on a work surface. Brush lightly with olive oil. Fold in half lengthwise.
- 6
Spoon 2–3 tbsp spinach filling onto one end. Fold into a triangle, tucking edges as you go. Repeat with remaining phyllo and filling.
- 7
Arrange triangles seam-side down on a lined baking sheet. Brush tops lightly with olive oil.
- 8
Bake at 400°F for 10–12 minutes until golden and crispy. Sprinkle pine nuts if using. Serve warm.
Tools you’ll need
- large skillet (12-inch)
- baking sheet
- parchment paper
- pastry brush
- oven
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