Lebanese Spinach and Chickpea Fatayer (Savory Turnovers)
These Lebanese spinach and chickpea fatayer feature a flaky pastry filled with a savory and herbaceous mixture, celebrating seasonal greens and plant-based protein. Perfectly baked, they make a satisfying weeknight option with familiar techniques like dough rolling and baking.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
Lebanese spinach and chickpea fatayer are traditional savory turnovers made with a tender, flaky dough and a vibrant filling of spinach, chickpeas, herbs, and spices. These pastries offer a delicious way to enjoy leafy greens and plant-based protein in a hand-held format that's perfect as an appetizer, snack, or light meal. Baking them results in a golden crust with a warm, flavorful interior.
Why you’ll love it
This recipe balances crispy, buttery pastry with a wholesome, herbaceous filling that is both nutritious and satisfying. It’s vegetarian-friendly, packed with fiber and protein from chickpeas, and highlights fresh herbs for authentic flavor. Plus, the preparation uses familiar baking skills like rolling dough and folding turnovers, making it accessible for cooks of all levels.
Advert
Ingredient notes
- Spinach: Fresh spinach yields the best texture and flavor. Make sure to remove excess water after washing to avoid soggy filling.
- Chickpeas: Use canned chickpeas for convenience—rinse well to remove excess sodium.
- Herbs: Parsley and mint add brightness and depth. Adjust according to your preference.
- Dough: This recipe uses a simple homemade pastry dough, but store-bought puff pastry can substitute for ease.
Serving & storage
Serve the fatayer warm or at room temperature with a side of yogurt or a fresh salad for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (350°F) for 8-10 minutes until heated through and crisp. For longer storage, freeze the uncooked or baked fatayer; thaw in the refrigerator overnight before baking or reheating.
Advert
Chef tips
- Make sure the filling is cooled before filling the dough to prevent it from becoming soggy.
- If dough is too sticky, chill a bit longer before rolling.
- Use a fork or your fingers to crimp edges tightly to avoid filling leaking during baking.
- Fatayer can be enjoyed warm or at room temperature.
Ingredients
- 300 gfresh spinach (about 10 cups, washed and roughly chopped)
- 1 can (400 g / 15 oz)chickpeas, drained and rinsed
- 1 smallonion, finely chopped
- 3 clovesgarlic, minced
- 30 gfresh parsley, finely chopped
- 15 gfresh mint, finely chopped
- 1 tspground cumin
- ½ tspground cinnamon
- ½ tspground allspice
- ½ tspsalt, or to taste
- ¼ tspblack pepper
- 2 tbspolive oil (plus extra for cooking)
- 250 gall-purpose flour (about 2 cups)
- ½ tspsalt
- 125 gunsalted butter, cold and cubed
- 80 mlcold water (about 5 tbsp)
- 1 tspwhite vinegar
- 1egg, lightly beaten (for egg wash)
Advert
Equipment
- mixing bowls
- sauté pan
- measuring spoons
- rolling pin
- baking sheet
- parchment paper
- knife
- cutting board
- fork or brush for egg wash
Nutrition per serving
- Calories280
- Protein8 g
- Carbs32 g
- Fat12 g
Step-by-step
Step 1
Make the dough: In a large bowl, whisk together the flour and salt. Using your fingers or a pastry cutter, rub the cold cubed butter into the flour until the mixture resembles coarse crumbs. Slowly add cold water and vinegar, mixing until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 20 minutes.
Step 2
Prepare the filling: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3
Add chopped spinach and cook, stirring, until wilted and excess moisture evaporates, about 5 minutes. Add chickpeas and mash gently with the back of a spoon or potato masher to combine but retain some texture.
Step 4
Stir in chopped parsley, mint, cumin, cinnamon, allspice, salt, and black pepper. Cook for another 2 minutes to blend the flavors. Remove from heat and let cool completely.
Step 5
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 6
On a lightly floured surface, roll out the dough to about 3 mm (1/8 inch) thickness. Using a round cutter or bowl about 10 cm (4 inches) in diameter, cut out circles from the dough.
Step 7
Spoon about 1-2 tablespoons of the filling onto the center of each dough circle. Fold the dough over to form a triangular turnover or boat shape, pressing the edges to seal. For a traditional boat shape, pinch the edges so the shape is open in the center.
Step 8
Place the fatayer on the prepared baking sheet. Brush each pastry lightly with beaten egg to enhance browning.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown and cooked through. Allow to cool slightly before serving.
Advert
Tags
Advert
Related recipes
Lebanese Chicken Sfeeha with Fresh Herb Salad
A weeknight-friendly Lebanese dish featuring pressure-cooked chicken sfeeha12savory meat-filled pastries with a vibrant fresh herb salad, highlighting seasonal greens and bright lemon dressing. This concept offers a comforting yet quick protein rotation using poultry and incorporates stir-frying the herbs lightly for enhanced flavor.
Lebanese Braised Chicken with Seasonal Root Vegetables
A comforting Lebanese-inspired braised chicken dish featuring seasonal root vegetables like carrots, parsnips, and turnips. Seasoned with traditional spices such as cinnamon, allspice, and cumin, and slowly braised to tender perfection. This weeknight-friendly recipe offers warm, aromatic flavors and an approachable cooking technique that highlights the natural sweetness of the vegetables.
Lebanese Grilled Chicken with Freekeh Grain Bowl
A wholesome, weeknight-friendly Lebanese-inspired dish featuring spiced grilled chicken served atop a nutty freekeh grain bowl with fresh seasonal vegetables and a tangy yogurt sauce. Crafted with simple grilling and light tossing techniques, it highlights the earthiness of freekeh complemented by vibrant produce and classic Middle Eastern flavors.