Elevated Snacks · Lebanese
Fatayer Sabanekh
Triangle pastries baked with a zesty filling of citrus marinated spinach and onion.
Why This Works
The sumac provides a necessary punch of acidity that balances the mild, earthy spinach.
The Upgrade
Add a pinch of chili flakes for a gentle heat.
Chef's Secret
Michelin TechniqueDrain your spinach really well; moisture is the enemy of a crisp pastry.
Ingredients
Total time including resting: 45 min
Directions
Preheat oven to 425°F.
10 minMix spinach, onion, sumac, lemon juice, oil, and walnuts in a bowl. Let sit to wilt slightly, then drain the excess liquid thoroughly.
10 minDivide dough into 12 small balls and roll each into a circle.
5 minPlace a tablespoon of filling in the center of each circle.
5 minFold the three sides of the dough toward the center to form a triangle, pinching the edges tight to seal.
5 minArrange on a baking sheet and brush with olive oil.
2 minBake until golden brown and crispy.
15 minWine Pairing
Grüner Veltliner
White Wine
The BottleLoimer Lois Grüner Veltliner
Grüner Veltliner's signature white pepper and green vegetable notes complement the earthy spinach filling perfectly. Its crisp finish ensures the pastry's citrus notes pop rather than get lost.
Nutrition per Serving
260
calories
6g
protein
35g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Yogurt Dip
Mix plain yogurt with minced garlic and dried mint for a cooling, creamy sauce that balances the zesty lemon notes of the spinach filling.
Ingredients
Directions
In a small mixing bowl, whisk the Greek yogurt until completely smooth.
Fold in the garlic paste, dried mint, and salt until thoroughly incorporated.
Taste and adjust salt levels as necessary to ensure a bright, balanced profile.
Transfer the mixture to a serving vessel and create a small well in the center using the back of a spoon.
Drizzle the olive oil into the well and sprinkle with an additional pinch of dried mint to garnish.
Serve immediately alongside warm Fatayer Sabanekh.
Side Dish
Pomegranate Arugula Salad
Toss arugula with pomegranate molasses and walnuts to add a sophisticated, bitter-sweet crunch that elevates the pastry snack.
Ingredients
Directions
In a small bowl, whisk the pomegranate molasses, olive oil, and sea salt until emulsified.
Place the washed and dried arugula in a chilled serving bowl.
Drizzle the vinaigrette over the leaves, tossing gently to ensure an even, light coating.
Scatter the pomegranate seeds and toasted walnuts across the top for textural contrast.
Serve immediately alongside warm Fatayer Sabanekh to balance the richness of the pastry.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
Cooked it for guests over the weekend — everyone wanted the recipe.
Great recipe — took me about 10 minutes longer than listed but worth it.