Fatayer (Spinach and Cheese Hand Pies)

Fatayer are Middle Eastern savory hand pies made with a soft homemade dough and filled with either a tangy spinach and sumac mixture or a blend of cheese.

They are vegetarian, freezer friendly, and make about 20 pieces which would be enough for a family brunch, a mezze spread, or a batch to keep in the freezer for busy weeks when you need something satisfying with minimal effort.

The dough comes together in a stand mixer or by hand, takes one hour to rise, and is easy enough for a beginner to work with on their first try!

Why I Keep Making Fatayer On Repeat

I first had fatayer at a Mediterranean bakery in the US, then again at a bakery in Dubai where the counter was piled with trays of sweet and savory pastries of every kind.

I’ve been making them at home for the last six or seven years, and they’ve become one of those recipes I reach for constantly, for weekend brunch, for gatherings, and for weeks when I want something ready in the fridge that everyone can grab without me needing to cook again.

Between the two fillings, spinach is my personal favorite. The sumac gives it a sourness that I find completely addictive, and it pairs well with the soft dough. However, I always make both when I have people over because the cheese fatayer disappears just as fast.

What is Fatayer?

Fatayer are savory pastries eaten across the Levant and wider Middle East, including Lebanon, Syria, Jordan, Palestine and Egypt. The word refers to the pastry itself rather than any specific filling, fatayer can be stuffed with spinach, cheese, or spiced meat depending on the region and the cook.

In Lebanese bakeries you’ll typically find them in two shapes: triangles for the spinach filling and boat shapes for the cheese. They are eaten for breakfast, as a snack, as part of a mezze spread, and during Ramadan. This recipe covers both the spinach and cheese versions using one simple dough.

Ingredients

For the dough:

All-purpose flour: The base of a soft, pliable dough that’s easy to shape.

Instant yeast: No proofing needed, which simplifies the process. Make sure it hasn’t expired or the dough won’t rise.

Olive oil: Gives the dough its softness and a subtle richness. Don’t skip it or reduce it.

Warm water: Should be warm to the touch, around 110F. Too hot kills the yeast; too cold and the dough won’t rise properly.

Salt and sugar: Salt strengthens the gluten structure. Sugar feeds the yeast and helps the dough rise evenly.

For the spinach filling:

Frozen spinach: This is non-negotiable. Fresh spinach releases its juice during baking and makes the bottom of the fatayer wet and soft. If you cook fresh spinach first to remove moisture, the volume decreases dramatically and you end up with barely any filling. Frozen spinach lets you squeeze out all the excess liquid before mixing, giving you a dry, concentrated filling that holds up perfectly inside the dough. Thaw completely and squeeze as hard as you can before using.

Sumac: The ingredient that makes spinach fatayer special. It adds a tangy, citrusy depth that no other spice replicates here. Don’t substitute with lemon juice alone, it adds moisture, which is exactly what you don’t want in this filling.

Onion: Finely diced. The smaller the better so it blends evenly into the filling.

Lemon juice: A small amount to brighten the filling. Just enough to complement the sumac without adding too much liquid.

Olive oil, salt, black pepper: Round out the filling and keep it moist without making it wet.

For the cheese filling:

Mozzarella: Shred it yourself from a block. Pre-shredded mozzarella contains added starches that affect how it melts inside the pastry.

Feta: Use feta in brine for a creamier, more flavorful filling. The saltiness of feta means this filling needs no additional seasoning.

Parsley: Fresh only. It adds brightness that balances the richness of the two cheeses.

How To Make Fatayer

Mix flour, instant yeast, salt, sugar, olive oil and warm water in a bowl.

Knead until the dough comes together and is smooth.

Cover and let the dough rise for 1 hour until doubled in size.

Divide into 20 pieces and let the dough balls rise for 30 minutes.

Squeeze out excess water from the spinach, and mix with onion, sumac, olive oil and lemon juice.

To make the cheese filling, combine mozzarella, feta and parsley in a bowl.

Shape and fill the fatayer with both spinach and cheese fillings.

Bake in the oven at 435 degrees F for 15 minutes until golden.

How to Serve Fatayer

Fatayer work as a snack, a brunch dish, or part of a mezze spread. At home I serve them alongside hummus and labneh for dipping, or as part of a larger spread with tabbouleh salad and fattoush. They also pair naturally with a cup of mint tea, which is how you’d find them served at a Lebanese bakery.

Frequently Asked Questions