Saturday, March 19, 2011

Pizza with Spinach Fatayer Filling?......Yes....and It Is Delicious!!


Lebanese cuisine is having more presence in our table. I have discovered not only fantastic dishes, but also new species that I'm using in different recipes. Two of this species that I am using more and more are Sumac and Zaatar.

When Jose Antonio posted his fantastic Spinach Fatayers, I told him that not only I love to make my own Spinach Fatayers, but I do make pizza with the Spinach Fatayer filling. Now he has made a delicious Spinach Tortilla with the Fatayer filling, for sure we will must try it!!

During winter days, Friday is a pizza day. Now that we are having a nice weather (and longer days!!), Friday is a fingerfood or "tapas" day.

Spinach Fatayer Pizza


2 cups of flour
3 tablespoon of extra virgin olive oil
1/2 teaspoon of salt
3 teaspoon of yeast
3/4 cup warm water (more or less depending on the moisture content of your kitchen)
1/3 teaspoon of sugar
Cornmeal to dust the pizza stone

Mix 1/4 cup of warm water with the sugar and yeast. Let it foam (about 5 minutes). In another bowl, mix the flour and salt. Add the yeast foam, incorporate the olive oil, and gradually add the rest of the water. The dough has to be soft, but not sticky. On a floured table, knead the dough for about 8 minutes. Place the dough ball in a oiled bowl. Let it rise until double its size (about 1 or 1 1/2 hour)

When the dough is double, punch it down with your finger to release the gases. Let it rise again.

In the meantime, prepare the  filling the same way I did for the Spinach Fatayer.

1 large bag of spinach (washed and chopped)
3 Tablespoon olive oil
1 teaspoon salt
1 red onion (chopped)
1 1/2 teaspoon of sumac
1 teaspoon of zataar
3 Tablespoon of lemon juice
2 tablespoon of Olive oil and 1 teaspoon of zaatar to brush the dough

Wash and chop the spinach. Sprinkle the salt over the spinach, and let it rest for 20 minutes to take the water out.

In a pan, heat olive oil and cook the onion with zaatar. Let it cool.

Squeeze the spinach (as much as you can), and mix it with the sumac and lemon juice. Add the onion with the zaatar, and the olive oil. Adjust salt and sumac if needed (it has to be salty and sour).

After the second rise, roll the pizza dough, and brusht it with a mix of olive oil and zaatar. Put the spinach fatayer filling.

Cover with mozzarella cheese

Put it in a preheated oven at 450F for 25-30 minutes until cooked. I place the pizza over a hot pizza stone that has been sprinkled with cornmeal.


Other variation for the same pizza is that I mix mozzarella with feta cheese, and add some black olives on top.



  1. Marcela que delicia de pizzas,yo no conozco estas especias pero las buscaré,laqs dos versiones me han encantado,así que me las llevo las dos.
    Ah por cierto en casa también solemos hacer pizza los viernes¡¡¡¡¡¡jejejejejje¡¡¡¡
    Buen fin de semana y mil besitos cielo.

  2. It's really delicius that pizza!!
    in wich state of Nord America do you live???
    I'm coming next week i Michigan

  3. Se ve deliciosa Marcela, te mando muchos cariños , buena receta!! gloria