Golden, triangle-shaped fatayer are stuffed with a tangy spinach and cheese filling, wrapped in soft homemade dough and baked until lightly crisp and golden. These popular Middle Eastern savory pastries are often served warm as snacks, appetizers, or part of a mezze spread, celebrated for their delicate texture and bold flavors.
Why You’ll Love This Recipe
Spinach and cheese fatayer offer a beautiful harmony of textures and flavors—flaky crust, soft interior, and a perfectly seasoned filling. They’re easy to make, freezer-friendly, and highly customizable. Whether served as a vegetarian appetizer, picnic item, or light meal, these savory pies bring traditional Middle Eastern comfort to your table with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
3 cups all-purpose flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
2 tbsp olive oil
1 cup warm water (as needed)
For the Filling:
5 oz fresh spinach, chopped
1 small onion, finely diced
1/2 cup crumbled feta cheese
1/4 cup shredded mozzarella (optional for creaminess)
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
Directions
- In a large bowl, combine the flour, instant yeast, sugar, and salt. Add the olive oil, then gradually mix in the warm water until a soft, pliable dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 hour.
- While the dough is rising, prepare the filling. Heat the olive oil in a skillet over medium heat. Sauté the diced onion until soft and translucent. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- Once cooled, stir in the crumbled feta, shredded mozzarella (if using), lemon juice, salt, and pepper. Mix well and set aside.
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Divide the dough into equal small balls. Roll each ball into a 4-inch circle.
- Place a spoonful of the spinach and cheese filling in the center of each dough circle.
- Fold the dough edges over the filling to form a triangle, pinching the seams tightly to seal.
- Arrange the fatayer on the prepared baking tray. Bake for 18–22 minutes or until golden brown and slightly crisp.
- Serve warm with lemon wedges, or cool and enjoy at room temperature.
Servings and timing
Serves: 12–14 fatayer (depending on size)
Prep time: 30 minutes
Rise time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 50 minutes
Variations
- Herb-Filled: Add fresh herbs such as parsley, mint, or dill for extra depth.
- Vegan Option: Omit cheese or use plant-based alternatives.
- Meat Variation: Add ground beef or lamb to the spinach mixture for a protein-rich twist.
- Pine Nut Garnish: Add toasted pine nuts to the filling for crunch and nuttiness.
- Spiced Filling: Sprinkle in a touch of sumac or allspice for a more traditional Levantine flavor.
Storage/Reheating
Store leftover fatayer in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, place in a 350°F (175°C) oven for 8–10 minutes until warmed through.
Fatayer can also be frozen after baking; reheat from frozen in the oven for 15–18 minutes.
FAQs
Can I make the dough in advance?
Yes, the dough can be prepared and refrigerated for up to 24 hours. Let it come to room temperature before shaping.
What’s the best way to keep fatayer from opening while baking?
Ensure the edges are firmly pinched and sealed. You can also brush the edges lightly with water to help seal them better.
Can I use frozen spinach?
Yes, thaw and squeeze out all excess moisture before using. It works well and saves time.
Are fatayer served hot or cold?
They are traditionally served warm, but they are also delicious at room temperature, making them ideal for picnics or lunchboxes.
What kind of cheese is best?
Feta is traditional for its salty tang. Mozzarella adds creaminess, but you can also use akkawi or halloumi.
Can I use whole wheat flour?
Yes, substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser but still delicious dough.
How do I freeze fatayer?
Place them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Reheat in the oven straight from frozen.
Can I bake these in an air fryer?
Yes, air fry at 350°F (175°C) for 10–12 minutes or until golden, turning halfway through for even browning.
What sauces go well with fatayer?
They pair beautifully with yogurt-based dips, tahini sauce, or a simple garlic-lemon dressing.
Can I make mini versions for appetizers?
Absolutely. Use smaller portions of dough and filling for bite-sized fatayer—perfect for entertaining.
Conclusion
Spinach and cheese fatayer are a treasured Middle Eastern pastry that combines flavorful filling with tender, golden dough. Whether served warm from the oven or packed for later, these savory pies bring both tradition and versatility to any meal. Easy to prepare and endlessly adaptable, they’re a delightful addition to any culinary repertoire.
Print
Spinach and Cheese Fatayer (Middle Eastern Savory Pies)
- Prep Time: 1 hr 15 mins
- Cook Time: 20 mins
- Total Time: 1 hr 35 mins
- Yield: 12 fatayer
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Les fatayer dorés en forme de triangle sont farcis d’une garniture acidulée aux épinards et au fromage, enveloppés dans une pâte molle et cuits au four jusqu’à ce qu’ils soient parfaitement croustillants – une collation appréciée du Moyen-Orient débordante de saveur et de tradition.
Ingredients
- Pour la pâte :
- 3 tasses de farine tout usage
- 1 cuillère à café de levure instantanée
- 1 cuillère à café de sucre
- 1/2 cuillère à café de sel
- 2 cuillères à soupe d’huile d’olive
- 1 tasse d’eau tiède (au besoin)
- Pour la garniture :
- 5 oz d’épinards frais, hachés
- 1 petit oignon, finement haché
- 1/2 tasse de fromage feta émietté
- 1/4 tasse de mozzarella râpée (facultatif pour plus de crémeux)
- 1 cuillère à soupe de jus de citron
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre au goût
Instructions
- Dans un saladier, mélanger la farine, la levure, le sucre et le sel. Ajouter l’huile d’olive et incorporer progressivement l’eau tiède jusqu’à obtenir une pâte souple. Pétrir 5 à 7 minutes. Couvrir et laisser lever 1 heure.
- Pendant ce temps, préparez la garniture. Faites revenir les oignons hachés dans l’huile d’olive jusqu’à ce qu’ils soient tendres. Ajoutez les épinards et faites-les cuire jusqu’à ce qu’ils soient ramollis. Retirez du feu.
- Laissez refroidir le mélange d’épinards, puis ajoutez la feta, la mozzarella (si vous en utilisez), le jus de citron, le sel et le poivre.
- Préchauffer le four à 190 °C. Recouvrir une plaque de cuisson de papier sulfurisé.
- Divisez la pâte en petites boules. Roulez chaque boule en un cercle de 10 cm. Déposez une cuillerée de garniture au centre.
- Pliez la pâte en triangle, en pinçant fermement les bords pour sceller.
- Placer sur la plaque de cuisson et cuire au four pendant 18 à 22 minutes, ou jusqu’à ce qu’ils soient dorés et croustillants.
- Servir chaud avec des quartiers de citron.
Notes
- Assurez-vous que la garniture aux épinards n’est pas trop humide pour éviter que la pâte ne soit détrempée.
- Vous pouvez congeler les fatayers façonnés et non cuits pour plus tard et les cuire directement à partir du congélateur.
- Expérimentez avec d’autres légumes verts comme la bette à carde ou ajoutez du sumac pour plus de piquant.
Nutrition
- Serving Size: 1 fatayer
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
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