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Spinach and cheese fatayer are soft, golden Lebanese hand pies filled with tender spinach, tangy feta, and warm spices, then baked until light and flaky instead of fried for a healthier take on this beloved Middle Eastern snack.
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In a large bowl, combine flour, instant yeast, sugar, and salt. Add warm water and olive oil and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Heat olive oil in a pan over medium heat and sauté the onion until softened, about 3-4 minutes.
Add the spinach and cook until wilted (if using fresh). If using frozen spinach, make sure it is completely thawed and squeezed of excess moisture.
Remove from heat and let cool. Mix in crumbled feta, lemon juice, sumac, allspice, black pepper, salt, and red pepper flakes if using.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Punch down the risen dough and divide into equal portions (about 12-16 balls). Roll each ball into a circle about 4-5 inches in diameter.
Place a heaping tablespoon of filling in the center of each dough circle.
To shape into a triangle, bring three sides of the dough up and pinch the edges together firmly to seal, forming a triangular pocket.
Place shaped fatayer on the prepared baking sheets. Brush tops lightly with olive oil or egg wash if desired.
Bake for 20-25 minutes or until golden brown.
Serve warm with Lebanese garlic sauce (toum) on the side.
Written automatically by CookOS, not by the creator.
Store cooled fatayer in an airtight container at room temperature up to 2 days or freeze up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Yes. Thaw the spinach completely and squeeze out all excess moisture to prevent soggy filling and dough.
Fatayer are specifically hand-shaped triangular or crescent pies with a soft, pillowy dough, distinct from crispy phyllo-based pastries or larger savory pies.
Bake until the dough is golden brown on top and the bottoms are firm and lightly golden, typically 18–22 minutes at 375°F.
Yes. Prepare the dough, cover it tightly, and refrigerate up to 24 hours. Let it come to room temperature before shaping and filling.
Ricotta, labneh, or a crumbly white cheese like queso fresco can substitute, though feta's tang is traditional.
