Fatayer (Lebanese Savory Hand Pies)

Fatayer is a popular Middle Eastern savory pastry that brings together a soft, fluffy dough with delicious fillings. Originating from the Levant, these savory pies come in various shapes and sizes, with popular fillings like tangy spinach and rich cheese.

Whether you’re biting into the zesty spinach fatayer, bursting with sumac and lemony freshness, or savoring the creamy, herby cheese fatayer, each piece is packed with flavor, perfect for any occasion. Other delicious treats to try on are Mediterranean Style Breakfast Toast, Zaatar Manakeesh, and Turkish Biberli Ekmek (Hatay Pepper Paste Bread).

Recipe Highlights

Cultural Influence: Traditional Middle Eastern pastry

Primary Cooking Technique: Baking

Dominant Flavor Profile: Savory and tangy, with the fresh flavors of spinach, sumac, and rich, creamy cheese

Skill Level Required: Beginner to Intermediate

Why You’ll Love This Recipe: This Fatayer recipe is perfect for cooks of all levels, with simple ingredients and easy-to-follow steps. The variety of fillings, from rich and savory spinach to creamy and tangy cheese, provides a delightful contrast in every bite. Whether you serve fatayer as a snack, appetizer, or part of a main meal, these versatile pastries are suitable for any occasion.

What is Fatayer?

Fatayer are traditional Middle Eastern pastries. They are commonly enjoyed throughout the Levant, including countries like Lebanon, Syria, Jordan, and Palestine.

These pastries can be filled with a variety of ingredients. However, the most popular versions are stuffed with either a tangy spinach mixture or a blend of cheeses like feta and mozzarella.

Fatayer are typically shaped into triangles for spinach fillings or boat-like shapes for cheese fillings and are baked until golden and crisp.

They are a staple in Middle Eastern cuisine, often served as appetizers, snacks, or as part of a larger mezze spread.

Cultural Significance of Fatayer

Fatayer is a beloved staple in Middle Eastern cuisine that is strongly ingrained in each country’s culinary heritage. These savory hand pies are more than just a delicious treat; they carry cultural significance, often found in homes and street markets alike.

Fatayer is typically enjoyed during family gatherings, festive occasions, and religious holidays, symbolizing hospitality and togetherness.

The fillings, whether spinach, cheese, or meat, reflect the region’s rich agricultural heritage, showcasing local flavors and ingredients.

Making fatayer is a communal activity, often involving multiple generations, which helps preserve cultural traditions and pass down recipes through the years.

Ingredients

Dough Ingredients

All-Purpose Flour: Use bread flour instead of all-purpose flour for a chewier texture.

Instant Yeast: It doesn’t need to be proofed in water beforehand, making the dough preparation quicker and easier.

Kosher Salt: It helps control the fermentation process and strengthens the gluten structure.

Granulated Sugar: Sugar not only adds a slight sweetness but also helps the yeast to activate faster, resulting in a better rise.

Olive Oil: Use extra-virgin olive oil for a richer, more authentic flavor in the dough.

Spinach Filling Ingredients

Frozen Spinach: Thaw and squeeze out excess water thoroughly to prevent the filling from becoming too soggy and the pastry from leaking.

Onion: Finely dice the onion to ensure it blends well with the spinach, providing an even distribution of flavor.

Olive Oil: It helps bring out the flavors of the spinach and onion while keeping the filling moist.

Sumac: This tangy spice adds a citrusy note to the spinach filling, making it uniquely refreshing.

Kosher Salt: It enhances the natural flavors of the spinach and helps balance the tartness of the lemon juice and sumac.

Black Pepper: It adds a subtle heat that complements the spinach filling’s other flavors.

Lemon Juice: Use fresh lemon juice for a vibrant acidity that brightens the spinach mixture, giving it a fresh taste.

Cheese Filling Ingredients

Mozzarella: Shred your mozzarella by hand to avoid the added starches found in pre-shredded versions, which can affect the texture.

Feta: Opt for feta in brine for a creamier and more flavorful filling. It retains moisture better than pre-crumbled varieties.

Parsley: Fresh parsley adds a bright, herbaceous flavor that cuts through the richness of the cheese, giving the filling a balanced taste.

Steps to Prep

Step 1: Dough Preparation

Start by mixing all dough ingredients—flour, instant yeast, kosher salt, granulated sugar, olive oil, and warm water— in a bowl. Mix using a spatula or a stand mixer on medium speed; then transfer the mixture to a floured surface. Knead until the dough is smooth, elastic, and doesn’t stick to your hands. If the dough is too sticky, add a little more flour, one tablespoon at a time.

First Rise: Place the dough in a lightly oiled bowl, and cover it with plastic wrap and a kitchen towel. Let it rise in a warm, draft-free area until it doubles in size, about 1 hour. This first rise is crucial for a light and airy texture.

Step 2: Preparing the Fillings

Spinach Filling: Thoroughly squeeze out any excess water from the thawed spinach to prevent a soggy filling. Mix with finely diced onions, olive oil, sumac, kosher salt, black pepper, and lemon juice until well combined.

Cheese Filling: In a bowl, combine shredded mozzarella, crumbled feta, and chopped parsley. Ensure the cheeses are well mixed for even distribution in each pastry.

Step 3: Shaping the Fatayer

Dividing the Dough: After the first rise, deflate the dough, transfer it onto a floured surface, and sprinkle some flour on top as well. Divide it into equal portions, usually about 20 pieces, and shape each into a ball. Cover with a kitchen towel and let the dough balls rise for another 30 minutes.

Rolling and Filling: To make the spinach fatayer, roll out a piece of dough into a 4-inch circle. Place 1 to 1 ½ tablespoon spinach filling in the middle. Bring the two sides together and pinch then bring the final side up and pinch to form a triangle.

For the cheese fatayer, roll out the dough to an oval shape and top with 1 tablespoon cheese filling. Then, bring the sides together for the pastry to look like a boat.

Step 4: Baking

Preheat and Bake: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the shaped fatayer on the baking sheet, ensuring they are not too close together. Bake for about 15 minutes or until the pastries are golden brown on top and fully baked.

Finishing Touches: After baking, allow the fatayer to cool slightly on a wire rack before serving. This helps maintain their crisp texture.

How to Serve Fatayer

Fatayer is best served warm, straight out of the oven, allowing the dough to remain soft and the fillings to be at their most flavorful.

Depending on the occasion, you can serve these savory pastries as appetizers, snacks, or even a main dish.

Pair fatayer with a variety of dips like Hummus or Baba Ganoush for an authentic Middle Eastern experience.

A side of fresh salad, such as Tabouli Salad or Fattoush Salad, complements these Middle Eastern pastries perfectly by adding a refreshing contrast.

For a complete meal, serve fatayer alongside grilled meats or kebabs. Try it with Grilled Kofta Kebab, Shish Tawook Chicken Kabob, or Joojeh Kabab (Persian Saffron Chicken Kebab). Finish your meal with a glass of tangy Ayran (Turkish Yogurt Drink) to balance the rich flavors.

Variations and Substitutions

Meat Filling: Swap out the spinach or cheese filling with a savory ground beef or lamb filling seasoned with onions, pine nuts, and warm spices like cinnamon and allspice for a heartier option.

Alternative Cheese: Substitute the mozzarella and feta with other types of cheese like halloumi or Nabulsi cheese for a different texture and flavor profile.

Herb Mix: Experiment with different herbs in the cheese filling. Instead of parsley, try fresh mint, dill, or a combination of Mediterranean herbs for a unique flavor twist.

Whole Wheat Dough: Substitute 1/3 of the all-purpose flour with whole wheat flour. This will add a nutty flavor and increase the fiber content.

Spiced-Up Fillings: Add a touch of chili flakes or paprika to the spinach filling for a bit of heat, or try sumac in the cheese filling to enhance its tangy flavor.

Nutty Toppings: Sprinkle the tops of the fatayer with sesame seeds or nigella seeds before baking for added texture and a subtle nutty flavor.

How to Store Fatayer

At Room Temperature: Place the cooled fatayer in an airtight container or wrap them tightly in plastic wrap. This helps maintain their freshness and prevents them from drying out. Store them at room temperature for up to 3 days.

In the Fridge: Store fatayer in an airtight container or wrap them tightly with plastic wrap in the fridge for up to 1 week. To prevent fatayer from sticking together, you can layer them with parchment paper. Reheat fatayer in an oven to restore their crispness before serving.

In the Freezer:

• Pre-Baking Freezing: Assemble fatayer but do not bake. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake directly from the freezer; add a few extra minutes to the baking time.

• Post-Baking Freezing: Let the baked fatayer cool completely before freezing. Place them in an airtight container or wrap them tightly in plastic wrap and then aluminum foil. Freeze them for up to 3 months. Reheat in an oven at 350°F (175°C) for about 10-15 minutes to restore their crispness.

Frequently Asked Questions