Lebanese Cheese Pie: Crisp, Savory Fatayer

Lebanese cheese pie, often called cheese fatayer, is a small baked pastry filled with salty cheese and herbs, served warm as a snack, breakfast, or part of a mezze spread. This version uses a soft yeast dough and a mix of mozzarella and feta for a stretchy, savory filling; family recipes vary, and akkawi or other brined cheeses are common in Lebanon.

Ingredients

3 cups (375 g) all-purpose flour, plus a little for shaping
2¼ teaspoons (7 g) instant yeast
1 tablespoon (12 g) granulated sugar
1 teaspoon (6 g) fine salt
¾ cup (180 ml) warm water, about 105–110°F (40–43°C)
¼ cup (60 ml) olive oil, divided
8 ounces (225 g) low-moisture mozzarella, coarsely grated
6 ounces (170 g) feta, crumbled
2 tablespoons (8 g) finely chopped fresh parsley
1 tablespoon (15 ml) lemon juice
½ teaspoon dried mint, or 1 teaspoon (2 g) finely chopped fresh mint
¼ teaspoon ground black pepper
1 tablespoon (15 ml) water, for sealing if needed

Instructions

Whisk the flour, yeast, sugar, and salt in a large bowl. Add the warm water and 2 tablespoons (30 ml) of the olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 7–9 minutes, until smooth and elastic. If it feels very sticky, add flour a tablespoon at a time; avoid adding too much, which makes the pies dense.
Lightly oil a clean bowl with a little of the remaining oil. Set the dough inside, turn it once to coat, cover, and let rise in a warm spot for 45 minutes, or until noticeably puffy. It need not quite double. Meanwhile, heat the oven to 400°F (200°C) and line a large baking sheet with parchment.
Combine the mozzarella, feta, parsley, lemon juice, mint, and black pepper in a bowl. Taste before adding any extra salt: feta and traditional brined cheeses can be quite salty. If using akkawi or another very salty brined cheese, soak it in cold water for 30–60 minutes, changing the water once, then drain and squeeze it dry before mixing; this softens the saltiness.
Press the dough gently to release excess air and divide it into 8 equal pieces. Keep the pieces covered while you work. Roll each into a ball, then flatten into a circle about 5 inches (13 cm) across. Put about 3 tablespoons (45 g) of filling in the center, leaving a clear border.
Bring three points of the dough up around the filling to form a triangle. Pinch the seams firmly together, including the corners, so the filling is enclosed. If the dough edges seem dry, dab them with a little water before pinching. Place each pie seam-side up on the prepared sheet, leaving space between them.
Brush the tops lightly with the remaining olive oil. Bake for 16–18 minutes, rotating the sheet once, until the dough is golden and cooked through and the filling is hot. If the pies are browning too quickly, move the sheet to a lower rack. Cool for 5 minutes before serving; the cheese will be very hot just out of the oven.

Tips

Use low-moisture mozzarella rather than fresh mozzarella, which releases more water and can make the center soggy. If the cheese mixture looks wet, drain it before filling the dough.
Akkawi is a traditional mild, brined cheese, but it may be difficult to find. A mixture of mozzarella and feta is a practical substitute; it is tangier and less characteristically briny. Halloumi can be grated and mixed with mozzarella, though it makes a firmer, saltier filling.
Seal the seams completely and avoid overfilling. A little cheese may escape during baking, but loose seams or too much filling make that more likely.
For even baking, keep the portions similar in size and leave space between pies. If baking in batches, keep unbaked pies covered so their exposed dough does not dry out.

Serving Suggestions

Serve the pies warm, on their own or with cucumber, tomato, olives, and fresh mint for a simple breakfast or light meal. They also fit well on a mezze table with hummus, labneh, or a crisp salad. Offer lemon wedges or a small bowl of plain yogurt alongside; the acidity balances the rich, salty filling.

Variations

For a more traditional cheese flavor, use well-drained akkawi, or combine akkawi with a little mozzarella for a softer, stretchier center. Nabulsi cheese is another brined option; soak it as needed to reduce salt, and check whether it contains seeds such as nigella before adding more seasoning. A little finely chopped scallion or extra parsley can be mixed into the filling. For a sesame finish, brush the tops with olive oil and sprinkle on sesame seeds before baking. Keep additions modest so the filling stays easy to seal inside the dough.

Storage and Reheating

Let baked pies cool, then refrigerate them in a covered container within 2 hours. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout; leftovers should reach 165°F (74°C) when checked with a food thermometer, as recommended by USDA FSIS. A microwave works for a quick portion, but the crust will be softer.

To freeze, cool the pies completely and freeze them in a single layer before transferring to a freezer-safe container for up to 2 months for best quality. Reheat from frozen at 350°F (175°C), allowing roughly 15–20 minutes and checking that the center is hot. Do not leave the pies at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough for up to 24 hours. Let it sit at room temperature for about 30–45 minutes before dividing and shaping, so it is easier to roll.

Why did the cheese leak out?
The seams may not have been pinched closed, the filling may have been too wet, or the pies may have been overfilled. Drain moist cheese well, leave a clear border, and firmly pinch the dough together at every corner.

Can I use store-bought pizza dough?
Yes. Use about 1 pound (450 g) of plain pizza dough and divide it into 8 portions. The pies may have a chewier crust and may need a few extra minutes in the oven, so judge by their golden color and cooked-through dough.

Can these be made without yeast?
Yeast gives the pastry its tender, bread-like texture. A quick no-yeast dough can be used, but it will be more biscuit-like and is not a direct match for the texture of this recipe.

Do I have to soak feta?
No. Regular feta can be used as written and usually does not need soaking. Taste the mixture before adding salt, since the salt level varies by brand and by the type of brined cheese.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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