Fatayer are savory Middle Eastern pastries, typically triangular hand pies, with a filling of spinach, onions, and spices. This version adds a creamy, salty cheese to balance the tangy, lemony spinach, making a more indulgent and satisfying filling. The dough is soft, slightly yeasted, and bakes up golden, while the filling stays moist and flavorful—perfect for a snack, appetizer, or light meal.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 1 tablespoon (12 g) sugar
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 ¼ cups (300 ml) warm water (about 110°F / 43°C)
- ¼ cup (60 ml) olive oil, plus more for greasing
- For the filling:
- 1 lb (450 g) fresh spinach, washed and finely chopped
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (2 g) black pepper
- 1 teaspoon (2 g) ground sumac (optional, but traditional)
- 1 tablespoon (15 ml) lemon juice
- 1 cup (113 g) crumbled feta cheese
- 1 cup (113 g) shredded mozzarella or mild white cheese (like akkawi, if available)
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.)
- First rise: Lightly oil the bowl, place the dough in it, turn to coat, and cover with a damp towel or plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Prepare the filling while dough rises: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the chopped spinach in batches, stirring until it wilts completely. Cook off any excess liquid, about 2–3 minutes. Remove from heat and let cool slightly.
- Season the filling: Transfer the spinach mixture to a bowl. Add salt, pepper, sumac (if using), and lemon juice. Stir well. Let cool completely to room temperature (you can speed this up in the fridge). Once cool, fold in the feta and mozzarella. Set aside.
- Shape the fatayer: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Punch down the risen dough and divide into 16 equal pieces (about 50 g each). Roll each piece into a ball, then flatten into a 4-inch (10 cm) circle on a lightly floured surface.
- Fill and fold: Place 1 heaping tablespoon (about 1.5 oz / 40 g) of filling in the center of each circle. Bring three sides of the dough up over the filling to form a triangle, pinching the edges tightly to seal. Make sure there are no gaps, or the filling may leak during baking. Place the fatayer on the prepared baking sheets, seam side up, leaving 1 inch (2.5 cm) between them.
- Second rise: Cover the shaped fatayer loosely with a clean towel and let them rest for 20 minutes while the oven heats.
- Bake: Bake for 18–20 minutes, until the tops are golden brown and the bottoms sound hollow when tapped. If you want a shinier crust, brush the tops with olive oil or an egg wash (1 egg beaten with 1 tablespoon water) before baking.
- Cool: Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Don’t skip draining the spinach: After cooking the spinach, make sure to squeeze out as much liquid as possible. Excess moisture will make the dough soggy and cause the filling to leak. If using frozen spinach, thaw it completely and squeeze dry before cooking.
- Seal the edges well: The most common issue is fatayer opening during baking. Press the edges firmly, and if the dough feels dry, moisten the edges with a little water before pinching. You can also crimp the edges with a fork for extra security.
- Adjust the cheese: Feta is salty and tangy; if you prefer a milder flavor, use more mozzarella and less feta. For a more authentic Middle Eastern version, use akkawi cheese (soaked to remove excess salt) or halloumi (which won’t melt as much but adds a nice chew).
- Make ahead: You can assemble the fatayer and refrigerate them unbaked for up to 24 hours. Let them sit at room temperature for 30 minutes before baking. Or freeze them unbaked on a baking sheet, then transfer to a zip-top bag; bake from frozen, adding 5–7 minutes to the baking time.
Serving Suggestions
Serve fatayer warm or at room temperature with a side of plain yogurt or labneh, and a simple salad of cucumber, tomato, and mint. They also pair well with hummus, baba ganoush, or a bowl of lentil soup. For a light lunch, serve two or three fatayer with a fresh green salad dressed with lemon and olive oil.
Variations
- Classic spinach (no cheese): Omit the cheese and add 1/4 cup (30 g) of toasted pine nuts and 1 teaspoon of pomegranate molasses to the filling. This is the traditional Lebanese version.
- Meat filling: Substitute the spinach with 1 lb (450 g) of ground beef or lamb cooked with onion, salt, pepper, cinnamon, and allspice. Cook to a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Let cool before filling.
- Cheese-only fatayer: Use a mix of feta, mozzarella, and a bit of ricotta, and skip the spinach entirely. Add a pinch of dried mint or za’atar to the cheese.
- Whole wheat dough: Replace half of the all-purpose flour with whole wheat flour. Add 2–3 tablespoons more water, as whole wheat absorbs more liquid.
Storage and Reheating
Baked fatayer keep in the refrigerator for up to 4 days. Store them in an airtight container once completely cool. To reheat, place them in a 350°F (175°C) oven for 8–10 minutes, or in a toaster oven until warmed through. They also freeze well for up to 3 months; freeze in a single layer, then transfer to a zip-top bag. Reheat from frozen in a 350°F (175°C) oven for 15–18 minutes, or until piping hot in the center. Avoid microwaving, as it makes the dough chewy and soggy.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes. Thaw 1 lb (450 g) of frozen chopped spinach, then squeeze out as much water as possible. You can skip the cooking step and just mix the thawed spinach with the onion (sautéed first) and seasonings. Cook the mixture briefly to blend flavors, then proceed.
Why did my fatayer open during baking? This usually happens if the edges weren’t sealed well, or if the filling was too wet. Make sure the filling is completely cool and well-drained. Pinch the edges tightly, and consider brushing the edges with water before sealing. Also, don’t overfill—use about 1 tablespoon per pastry.
Can I make the dough in a bread machine? Yes. Add the ingredients in the order recommended by your machine (usually liquids first, then dry, then yeast). Use the dough cycle, then proceed with shaping and filling.
Is sumac essential? No, but it adds a distinctive lemony, tangy flavor that complements spinach. If you don’t have sumac, you can increase the lemon juice slightly, or just omit it—the fatayer will still be delicious.
Can I bake these without the second rise? You can, but the dough will be slightly denser. The 20-minute rest allows the gluten to relax and the dough to puff a bit, giving a lighter texture. It’s worth the wait.
What is the best way to reheat fatayer to keep them crisp? The oven or toaster oven is best. Reheat at 350°F (175°C) for 8–10 minutes. If you’re in a hurry, you can microwave them, but they will be soft, not crisp. For a crispier result, finish under the broiler for 1–2 minutes after microwaving.
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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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