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+ servings

Spinach Fatayer

Course: Appetizer
Servings: 20 Small pies
Calories: 57kcal
Author: Keto Vegetarian Recipes



  • ½ cup 56g coconut flour
  • ¼ cup 56g butter, softened unsalted
  • 2 eggs beaten
  • 2 tablespoons psyllium husk powder
  • ½ teaspoon salt
  • ½ cup boiling water


  • 1 cup 180g cooked spinach
  • 1 small onion peeled & chopped
  • 1 teaspoon lemon rind
  • 2 tablespoons lemon juice
  • 1 tablespoon sumac
  • ¼ cup 38g Feta cheese crumbled
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil


  • Instructions


  • In a bowl, mix the coconut flour, salt and psyllium husk powder together.
  • Add the softened butter and blend together.
  • Add the beaten eggs and stir the mixture thoroughly until combined.
  • Pour in the boiling water and stir until a dough consistency is formed.
  • Set aside to cool until the dough can be handled.


  • Heat the oil in a frying pan on a medium heat and add the onion. Cook for 5-7 minutes until the onion is soft and golden.
  • Add the spinach, lemon juice, rind, sumac, Feta cheese and black pepper and stir until thoroughly combined.
  • Set aside to slightly cool.


  • Preheat the oven to 180C/350F degrees.
  • Take a large ball of the dough and place it between two sheets of parchment paper, slightly flattening it with your hand before rolling it.
  • Cut a circle out with either a large cookie cutter or a glass (as I did).
  • Remove the pastry circle and spoon about 1 tablespoon of the spinach Feta mixture onto the circle, slightly over of the middle.
  • Pinch 2 ends first and then the third to form a pyramid.
  • Place the spinach feta triangles on a parchment paper lined baking tray and bake for 25 minutes until firm and slightly golden.
  • Put the spinach feta triangles under a hot grill for 3 to 5 minutes to give them a golden brown finish.


Makes 20 small pies
Nutritional Info per pie: 57 Calories, 4g Fat, 2g Protein, 4g Total Carbs, 3g Fibre, 1g Net Carbs


Calories: 57kcal