Fatayer (vg) Recipe
Fresh dough, spinach, feta cheese, sautéed peppers & onions
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Ingredients
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Dough
Filling
Finish & Baking
Method
Dough
- 1
Activate yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let stand 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl combine flour and salt. Make a well, add foamy yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
- 3
Knead
Turn dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 6–7 minutes. Add a little flour only if dough is too sticky.
- 4
Filling
- 5
Sauté aromatics and peppers
Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent. Add the diced bell pepper and continue cooking 3–4 minutes until softened. Season with 1/4 tsp salt and the red pepper flakes (if using). Remove from heat and let cool 5 minutes.
- 6
Prepare spinach
If using large fresh spinach, roughly chop. Place spinach in a large skillet over medium heat (no extra oil required) and cook, stirring, until wilted, about 2–3 minutes. Transfer spinach to a cutting board and roughly chop again if needed. Let cool slightly and squeeze out excess moisture using a clean towel or fine sieve—removing excess liquid prevents soggy fatayer.
- 7
Combine filling
In a bowl combine the cooled sautéed onion and peppers, drained spinach, crumbled feta, chopped parsley, lemon juice, black pepper and 1/2 tsp salt. Taste and adjust seasoning—feta adds saltiness, so reduce added salt if you prefer less salty. The mixture should be moist but not watery.
Assemble & Bake
- 8
Preheat oven
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease.
- 9
Divide dough
Punch down the risen dough and turn onto a lightly floured surface. Divide dough into 16 equal pieces (about 2 oz / 55 g each). Keep pieces covered with a towel so they do not dry out.
- 10
Roll and fill
Working with one piece at a time, roll each piece into a 4–5 inch (10–13 cm) round using a rolling pin. Place about 1.5–2 tbsp of the spinach–feta filling in the center of each round.
- 11
Shape fatayer (classic triangular)
Fold the circle into a triangular shape: bring one edge over the filling, then bring the opposite edge over so edges overlap, then bring the third edge up to form a tidy sealed triangle, pinching edges firmly to seal. Alternatively, fold into a boat shape by pinching two opposite sides and leaving the center exposed. Ensure seams are well sealed so filling doesn't leak.
- 12
Finish
Place assembled fatayer on prepared baking sheets spaced 1 inch apart. For a glossy finish, whisk the egg with 1 tsp water and brush the tops lightly; for vegan, brush with olive oil. Sprinkle sesame seeds on top if desired.
- 13
Bake
Bake in the preheated oven 12–15 minutes, rotating pans halfway through, until golden brown. Baking time will vary slightly by oven and size; fatayer should be nicely colored and sound hollow when tapped.
- 14
