When you set out to make fatayer you might as well make a lot of them, because a.) it’s hard to stop eating them and b.) they keep. Spinach fatayer like these will keep at room temperature for a couple of days, refrigerated for over a week, and frozen well over a month. But odds are they won’t be around that long. Like most hand pies, they’re so convenient and travel so well that you’ll find yourself taking them everywhere with you.
These closed triangles are the most convenient from a portability standpoint, though the triangle shape is traditionally reserved for the spinach fateera (thanks to reader Jasmine, both for that information and for providing me with correct singular spelling of the word). I’ll demonstrate the three shapes I know as we go along. For now, assemble your ingredients, preheat your oven to 400 degrees Fahrenheit, and let’s get going.READ ON