Beef and Spinach Fatayer are savory Middle Eastern pastries filled with a seasoned ground beef and spinach mixture, wrapped in a soft dough and baked until golden. These little hand pies are popular across the Levant and make a perfect appetizer, lunchbox item, or snack for gatherings.
The filling starts with sautéed ground beef, usually cooked with finely chopped onion, garlic, and a blend of warming spices like allspice, cinnamon, black pepper, and a touch of cumin. Once the beef is browned and fragrant, fresh spinach is added and wilted down into the mixture. A squeeze of lemon juice or a spoonful of pomegranate molasses is sometimes added to brighten the flavor and give the filling a bit of tang.
The dough is soft, pillowy, and easy to work with. It’s typically made from a yeast-based mixture of flour, warm water, oil, sugar, and salt. After resting and rising, the dough is rolled out and cut into small rounds. Each round is filled with a spoonful of the beef and spinach filling, then folded into a triangle or boat shape and pinched closed.
Once shaped, the fatayer are brushed with egg wash or oil and baked until the tops are golden and the dough is cooked through. They’re delicious served warm or at room temperature, and they travel well, making them great for picnics or packed lunches.
These pastries combine hearty, spiced meat with earthy greens in a satisfying, handheld form. You can easily make them ahead and freeze them either baked or unbaked for a quick meal later. Whether you serve them with a yogurt dip, a side salad, or just on their own, Beef and Spinach Fatayer offer a delicious taste of Middle Eastern home cooking that’s both comforting and flavorful.
Ingredients
- For the dough: For the dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1/2 cup warm water
- 1/4 cup vegetable oil
- For the Filling:
- 1 pound ground beef
- 1 onion finely chopped
- 2 cups spinach chopped, fresh
- 1 tsp cumin
- 1 tsp sumac
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast.
- Add warm water and vegetable oil to the dry ingredients, and mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour, or until doubled in size.
- While the dough is rising, prepare the filling. In a skillet, cook the ground beef and onion until the beef is browned and the onion is soft.
- Add the chopped spinach, cumin, sumac, salt, and black pepper to the skillet. Cook for another 5 minutes, until the spinach wilts.
- Preheat the oven to 375°F (190°C).
- Divide the risen dough into 8 equal portions. Roll out each portion into a circle with a diameter of about 6 inches.
- Place a spoonful of the beef and spinach filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching them together to seal.
- Arrange the fatayer on a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden brown.
- Serve the beef and spinach fatayer warm as an appetizer or snack.