What triangular Lebanese pie can be filled with spinach, onions, and sumac? The answer is fatayer.
Fatayer are baked stuffed pastries from the Levant, especially associated with Lebanon, Syria, Palestine, and Jordan. The spinach version is commonly called fatayer sabanekh. Its filling usually combines chopped spinach with onions, olive oil, and an acidic ingredient such as lemon juice or sumac. Sumac contributes a tart, lemon-like flavor that balances the greens.
Fatayer dough may be yeasted or unleavened, depending on the recipe and region. Spinach fatayer are often sealed into three-cornered triangles, while cheese versions may be boat-shaped or partly open. The shape can help distinguish the filling, although bakery traditions are not completely standardized.
A common mix-up is sambousek, another filled pastry that may be fried or baked and often contains meat, cheese, or vegetables. Kibbeh is made primarily from bulgur and ground meat, while manakish is generally an open flatbread topped with ingredients such as za'atar or cheese. Fatayer can be served as a snack, breakfast food, or part of a mezze spread.