Silverbeet Fatayer

Name: Silverbeet Fatayer
Prep time: 1 h
Cook time: 20 min
Yield: 30-32
Cuisine: Middle Eastern

roubashahin.com.au

Crispy silverbeet fatayer, tangy filling, and a dipping sauce like no other. Easy, delicious, and straight from Mum’s kitchen.

PREP TIME

1 hour (plus overnight refrigeration for the filling)

COOK TIME

20 minutes

SERVES

30-32

About this recipe

There’s nothing quite like a tray of freshly baked silverbeet fatayer coming out of the oven. These golden, triangular pastries are stuffed with a tangy, spiced spinach filling and dipped into their own natural juices – a family tip that makes them extra special. I love how comforting they are, whether for a snack, a side dish, or part of a festive spread.

I grew up with these flavours, but this time the recipe came straight from Mum. When she sent a photo in our sisters’ group chat of silverbeet she’d just picked from the garden, announcing she was making fatayer for dinner, I immediately called her. Not just for the free dinner, but to go over and learn from her hands, record the recipe, and enjoy a fun day together in the kitchen. I feel so blessed to be able to do that.

Silverbeet fatayer have many cousins in our cuisine. For example, my lamb sambousek recipe is easy and freezer-friendly, perfect for parties or quick snacks with a flavour punch. I also have a version of these fatayer made as spring roll triangles – using ready-made sheets instead of dough. It’s a simpler and more accessible approach, yet still golden, crunchy, and delicious. Together, they show just how versatile these little parcels can be.

Ingredients

For the dough

6 cups plain flour
1⁄4 cup milk powder (30 grams)
2 teaspoons sugar
2 teaspoon salt
3 tablespoons olive oil
2 cups warm water

For the filling

500 grams silverbeet, shredded medium (not too fine, not too thick)
2 medium onions, diced
1 teaspoon paprika
1 teaspoon cumin
1⁄2 teaspoon baharat
4 tablespoons sumac
Juice of 2 lemons (about 1⁄2 cup)
1⁄3 cup olive oil
1 tablespoon chilli paste (optional, for heat)
Salt, to taste

Notes from Rouba

Resting the dough twice makes rolling so much easier.
Keep the triangles well sealed so they don’t open during baking.
Don’t throw away the zoum! It’s the best dipping sauce.
I like to brush the fatayer with olive oil before I bake them.
Make sure to keep the dough, whether it’s portioned or whole, always covered. Use plastic wrap and a tea towel to stop it drying out.

Method

Step 1. Prepare the filling

In a large bowl, combine the silverbeet, onions, paprika, cumin, baharat, sumac, lemon juice, olive oil, chilli paste, and salt. Transfer the mixture to a colander set over a bowl, cover, and refrigerate overnight. By the next day, the filling will be well flavoured, and the liquid collected – known as zoum – can be reserved for dipping.

Step 2. Prepare the dough

Place the flour, milk powder, sugar, and salt into a dough mixer. With the motor running, slowly add the warm water and knead for 5–7 minutes until the dough begins to come together. Add the olive oil and knead again briefly until incorporated. Remove the dough, cover it, and let it rest for 1 hour.

After the first rest, divide the dough into portions of about 30 grams each. Cover and rest for 15 minutes.

Step 3. Shape the fatayer

Preheat the oven to 220°C.

Take each portioned dough ball and roll it out individually, thinner than 1⁄2 cm – not paper thin, but still with enough thickness for structure. Roll into a round circle (approximately 12cm diametre).

Place a generous amount of filling (about 2–3 tablespoons) in the centre.

To shape, fold one side of the dough over the filling and pinch it to form a point.

Bring the second side across to meet that point, creating a triangle shape. Pinch to seal, then close the remaining two open sides, pressing the seams firmly so the fatayer hold their shape during baking.

Step 4: Bake the fatayer

Arrange the shaped fatayer on lined trays. Brush lightly with olive oil and bake for 15 minutes, or until golden and cooked through. Serve warm with the reserved zoum for dipping.

A FEW THINGS YOU’LL WANT TO KNOW

Why refrigerate the filling overnight?
This lets the silverbeet release its natural juices without making the filling soggy. The bonus is the tangy dipping sauce called zoum.

Can I freeze silverbeet fatayer?
Yes! Shape them and freeze before baking. Cook straight from frozen,

Why are mine opening up in the oven?
Usually it’s because the dough wasn’t sealed tightly enough or the filling is too wet and not well drained. Make sure to pinch the edges well.

Can I make it with spinach instead of silverbeet?
Yes, everything remains the same — simply swap the greens.

Does it have to be that triangular shape?
No, that’s just the traditional way. You can shape them however you like, just make sure the edges are sealed well so the filling doesn’t spill out.