Middle Eastern Fatayer

a top view of white plate of golden spinach and cheese fatayer

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Bursting with the rich, tangy flavors of spinach and cheese, Fatayer are a versatile and satisfying dish. Try it now!

Prep Time1

Cook Time15

Resting Time1

Total Time2 15

Course: Appetizer, Bread, Breakfast, Brunch, Snack

Cuisine: Mediterranean

Servings: pieces

Author: Shadi HasanzadeNemati

Ingredients

For The Dough

3¾ cups all-purpose flour
1½ teaspoons instant yeast
½ teaspoon Kosher salt
½ teaspoon granulated sugar
4 tablespoons olive oil
1 cup warm water

For The Spinach Filling

1 pound frozen spinach thawed
1 medium onion finely diced
2 tablespoons olive oil
2 tablespoons sumac
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 tablespoon lemon juice

For The Cheese Filling

1 cup shredded mozzarella
1 cup feta crumbled
½ cup chopped parsley

US Customary - Metric

Instructions

Dough Preparation

In a bowl add the all purpose flour, instant yeast. salt, sugar, olive oil and water. Mix until the dough comes together. Transfer 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. alternatively, you can use a stand mixer to make the dough.
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.

Fillings Preparation

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.

Shaping the Fatayer

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.
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.
To make 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.

Baking

Before you start shaping the fatayer, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange the shaped fatayer on the baking sheet, leaving about 1 1/2 inch space between them.
Bake for about 15 minutes or until the pastries are golden brown on top and fully baked.

Video

Notes

Perfect Dough Consistency: Ensure your dough is soft and slightly sticky but not overly wet. If it’s too sticky, add flour gradually until it’s manageable.

Keep Dough Covered: While working with the dough, keep the unused portions covered with a kitchen towel to prevent them from drying out.

Seal Tightly: To avoid the pastries opening during baking, make sure to pinch the edges of the dough securely. A little water on the edges can help them stick together better.

Prevent Soggy Fatayer: To keep your fatayer from getting soggy, ensure to squeeze out as much water as possible from the thawed spinach before using it in the filling. Additionally, ensure that the dough is well-sealed to prevent any leakage during baking.

Batch Prep and Freeze: Fatayer freezes well, so you can prepare a large batch and freeze them before baking. Bake directly from the freezer whenever you need a quick snack or meal.

Reheat for Freshness: To enjoy fatayer as fresh as possible, reheat them in the oven or air fryer for a few minutes before serving to restore their crispness and warmth. Avoid microwaving as it can make the dough chewy.

Nutrition