Fatayer Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add yogurt, olive oil, and the activated yeast mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add small additional flour or water if needed to achieve a soft, pliable dough.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place for about 1 to 1¼ hours, until doubled in size.

Sauté aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent.

Cook spinach

Add the chopped spinach in batches, stirring until wilted and any excess liquid has reduced, about 4–6 minutes. Remove from heat and let cool slightly.

Season and combine

Transfer the spinach and onions to a bowl. Stir in toasted pine nuts (if using), sumac, allspice, salt, black pepper, and lemon juice. Taste and adjust seasoning. The filling should be well-drained — if very wet, press lightly with a spoon or squeeze in a clean towel to remove excess moisture.

Prepare cheese mix

In a small bowl, combine crumbled akkawi (or low-salt white cheese) and feta. If akkawi is salty, soak first in water for 20–30 minutes and drain. Mix in chopped parsley and black pepper. Stir to a uniform mixture and taste for salt, adjusting if necessary.

Preheat oven

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.

Divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 24 equal pieces (about 1.25 ounces / 35 g each) for small fatayers, or 16 for larger ones. Roll each piece into a smooth ball.

Roll rounds

Using a rolling pin, flatten each ball into a circle roughly 4–5 inches (10–12 cm) in diameter and about 1/8 inch thick.

Fill and shape spinach pies

Place about 1 to 1.5 tablespoons of the spinach filling in the center of each circle. To form the classic triangular fatayer, bring three equally spaced edges up to meet at the center and pinch firmly to seal, forming a triangle. Ensure seams are tightly sealed so filling doesn't leak.

Fill and shape cheese pies

Place about 1 to 1.5 tablespoons of the cheese mixture in the center of each circle. Option A (triangle): shape like the spinach pies. Option B (boat shape): fold two opposite sides inward and pinch ends lightly to form a small boat exposing the filling.

Arrange on sheets

Place shaped fatayers on prepared baking sheets, spaced about 1 inch apart.

Egg wash and garnish

Whisk the egg with 1 tablespoon milk to make an egg wash. Brush the tops and edges of each fatayer lightly with the wash for shine. Sprinkle sesame seeds on cheese fatayers if desired and brush a little olive oil on spinach fatayers for a softer finish.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the trays halfway, until golden brown and cooked through. Larger fatayers may take 15–18 minutes.

Cool and serve

Remove from oven and transfer to a wire rack. Let cool 5 minutes before serving. Serve warm or at room temperature with lemon wedges or plain yogurt for dipping.