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Assyrian Spinach Pies | Syrian Sabanrhiyat

Assyrian Spinach Pies, or Syrian Sabanrhiyat, are little packets of yeasted dough filled with spinach, onions, dried cherries, feta, lemon zest and juice, pepper, toasted walnuts, and olive oil. These Assyrian Spinach pies are about the size of a bagel, and are filled with a delicious filling.

A key ingredient to these Syrian Sabanrhiyat is mahlab, a powder made from the seed of the St. Lucy's cherry. I found it in my local Middle Eastern market.

The first time I made these, I couldn't find mahlab, so I used ground cardamom as a substitute. Honestly, I'm not sure I could tell the difference, so if you can't find mahlab, go with cardamom. This recipe is originally from A Baker's Odyssey: Celebrating Time Honored Recipes from America's Rich Immigrant Heritage.

This dough was so easy to work with, and it was deliciously flavorful stuffed with the spinach, cherry, feta, onion, walnut, and lemon olive oil mixture. July, 2018: This is an update of a post from 2013. If you read the comments, you can see that there is some disagreement as to whether or not the recipe is Syrian or Lebanese. I have been told that they are called Fatayar in Lebanon, and are quite popular there. Maybe several countries have a version of these little pies, each with a different name. Unfortunately, I'm not an expert. However, I am an expert as to whether or not these are delicious. They are.

This time I forgot to brush them with with the oil before baking, so they are not as shiny as they should be, but it didn't affect the flavor at all.

Make-ahead tip:

You can freeze these pies after baking. After they have cooled, wrap each pie individually in freezer wrap and then place them in a freezer bag. Thaw individually in the wrapping, and then bake at 350 degrees F for 10 minutes.

Tanna of My Kitchen in Half Cups introduced these to the Bread Baking Babes for their 5th anniversary.

I've added new photos and a recipe card. I hope you give these a try. Here's a photo from the original post. bread, spinach, assyrian bread, Sabanrhiyat
bread, breakfast
Yield: 12 servingsAuthor: Karen Assyrian Spinach Pies






Make the Dough

Make the Filling

To Make the PIes Labels: bread, Bread Baking Babes, Cookbook, fatayar, make-ahead, Middle Eastern, spinach, Vegetables



