Easy Recipe For Delicious Homemade Fatayer: Learn How to Make Lebanese Pies Filled With Spinach or Cheese
Fatayer are bite-sized Lebanese mini Pies made with an easy homemade dough, stuffed with a savory filling consisting of either spinach, meat, or cheese.
These crowd-pleaser pastries are incredibly easy to make with just a handful of simple pantry/fridge ingredients.
Just like Pogaca (Turkish Cheese Buns), they're great as a quick breakfast on the go, a tasty snack when you feel peckish, or a great addition to your kids' lunch box as well as special occasions.
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There are many variations for Fatayer recipe, and you can stuff them with a variety of stuffings, with the most popular choices being spinach, cheese or meat.
You can also shape them into either triangles or a boat shape, similar to the delicious Turkish stuffed bread called 'Pide'.
This recipe explains both methods of shaping them, offering two delicious filling options: spinach, onion, and meat; or cheese and fresh herbs.
What are Lebanese Fatayer?
Lebanese Fatayer are a type of savory pastry that originates from Lebanon.
These small, triangular shape or boat-shaped pies are typically made from a simple dough and filled with different fillings, including spinach, meat, cheese, or a combination of these ingredients.
They are similar to Lebanese pizza-shaped mini pies called Manakish and round-shaped Turkish buns known as 'Pogaca'.
Fatayer are traditionally served as a breakfast item, however, you can also enjoy them as appetizers, snacks, or even as part of a main meal.
Why This Recipe Work?
- The combination of a simple dough and the flavorful spinach, meat, or cheese filling creates a healthy snack on the go or a delicious breakfast item.
- You can pick spinach, meat, or cheese fillings based on what you like, making these fatayer perfect for different occasions and flavors.
- Using basic ingredients from your pantry, you can easily make these delightful fatayer without requiring advanced cooking skills.
- The delightful combination of flavors, and bite-sized portions make sure these fatayer are a hit at any gathering or event.
- Making your own fatayer from scratch adds a special homemade touch that store-bought versions can't match, making your cooking experience even more satisfying.
- The leftovers are great for freezing, you can store them in the freezer for up to 3 months!
Ingredients for Fatayer - Homemade Lebanese Pies
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Fatayer Dough
- Plain flour - It is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries, and thickening sauces.
- Yeast - Use active dry yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Olive oil - Adding olive oil to the dough helps to improve its texture and add moisture, resulting in softer and more delicious pastries. If desired, you can substitute olive oil with vegetable oil.
Ingredients for Cheese Filling
These ingredients for cheese filling are sufficient for 6 fatayer pies.
- Feta cheese - I use a good quality creamy feta cheese block for this recipe.
- Kasar cheese - It is a semi-hard yellow cheese that is similar to cheddar but much milder and is made from sheep milk. You can replace kasar with mozzarella cheese, gouda, cheddar, or any other semi-hard cheese you like. They are available in most Turkish or Middle Eastern shops and on Amazon.
- Labneh - Homemade Labneh (Yogurt Cheese) adds creaminess to the filling. You can replace it with ricotta cheese or cottage cheese, or omit it and add extra feta or kasar cheese.
- Herbs - Parsley and dill are my favorite herbs to pair with cheese but you can use basil, mint, oregano, thyme, chervil, or chives instead. If you want to use dried herbs, use ⅓ of the amount.
Ingredients for Spinach Version
These ingredients for spinach filling are enough for 6 fatayer pies.
- Spinach - I prefer using fresh spinach leaves but you can make these delicious pastries with frozen spinach if you prefer. Wash and dry the spinach before using it.
- Ground lamb - Try and use meat with a minimum of 15-20% fat for extra flavor. Ground lamb with a high-fat ratio releases enough fat to sauté the onions when you brown them, therefore, you don't need to add any olive oil!
- Onion - They add umami flavor and sweetness to the spinach and meat filling. You can use white, brown, or yellow onions.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
How to Make Fatayer - Homemade Lebanese Pies?
Making these savory pies is very easy and straightforward and there are a few simple steps that you need to follow to achieve the best results:
Prepare the Dough
In a large bowl, combine the flour, salt, sugar, olive oil, and dried yeast together.
Add the warm water and stir until a dough forms.
Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
Return the dough back to the bowl and cover it with a clean towel.
Cover the dough and let it rise until doubled in size, about 1 hour.
Prepare the filling(s) while the dough is rising.
Prepare the Cheese Filling
Crumble the feat cheese into small pieces and grate the kasar cheese.
Wash, dry, and finely chop the parsley and dill.
In a bowl, place crumbled feta cheese, labneh, grated kasar cheese (or mozzarella/cheddar), Aleppo pepper, and chopped parsley and dill.
Mix them all until nicely combined, and set it aside.
Prepare the Spinach Filling
To make the spinach filling for Lebanese Spinach Pie (a.k.a Fatayer bi Sabanekh), heat a large pan or wok on medium heat.
Brown the mince until it releases its fat.
Break the mince down into small pieces with a wooden spoon while cooking.
Add olive oil if needed and stir in the chopped onions and garlic.
Cook until translucent then add salt, pepper, and paprika.
Sauté for another minute, add the spinach, and cook for a few minutes or until the water from the spinach evaporates.
Remove from the heat and let it cool down before using.
Shape Fatayer
When the dough has doubled in size, divide it into 12 equal pieces and shape them into balls. They should roughly weigh 55 grams each.
Sprinkle them with a bit of flour, cover them with a clean kitchen towel, and let them rest for another 15 minutes.
Preheat your oven to 200°C (390°F).
Line two large baking sheets with parchment paper.
If you want to make boat shaped fatayer, take a dough ball and thinly roll it into a small oval shape with a rolling pin.
Place 1 ½ tablespoons of the cheese or spinach filling in the center of the dough.
Fold the sides of the dough over the filling, leaving the center exposed. Pinch the ends to create a boat shape.
Place the shaped fatayer on a prepared baking sheet.
Repeat with the remaining dough balls.
If you want to make triangle-shaped fatayers, take one dough ball and roll it out into a thin circle with a diameter of 6" (15 cm).
Place 1 ½ tablespoons of the cheese or spinach mixture onto one half of the dough circle.
Lift two sides of the dough and bring them together at the top, a bit to the side.
This creates a point like a triangle. Pinch the top part to seal the filling inside.
Fold up the remaining side to finish the triangle shape.
Pinch all sides of the triangle to make sure it's closed tight.
Put the shaped triangle on the baking sheet, and repeat until you run out of dough balls.
Bake the Fatayer Pies
Brush the tops of the shaped fatayer with egg wash (egg yolk mixed with a little water).
Bake in the preheated oven for about 15-20 minutes, or until golden brown.
Top Tips From the Chef
- Knead the dough on a floured surface for at least 5 minutes until it becomes smooth and elastic. Aim for a smooth, pliable result.
- Allow the dough to double in size during the rising period. The proofing time varies depending on the temperature of the room so it always takes longer in the winter.
- When rolling out the dough, sprinkle a bit of flour as you go to prevent sticking.
- Ensure the edges are securely sealed to prevent the fillings from leaking during baking.
- When applying the egg wash, lightly beat the egg yolk with a bit of water for a glossy finish after baking.
How to Serve Fatayer?
Fatayers are best enjoyed when they are still warm and fresh out of the oven.
They are delicious on their own, or with just a glass of Turkish tea on the side.
Serve fatayer with a side of plain yogurt, labneh, or even a refreshing Cacik (Turkish Yogurt Dip).
Just like Turkish Boyoz Pastry, they make for a convenient on-the-go snack or lunch option. Pack them in lunchboxes or enjoy them during outdoor activities.
They are also a fantastic addition to breakfast tables, so serve them alongside Muhammara (Red Pepper Dip), Kuymak (Mihlama), Cilbir - Turkish Poached Eggs, and Rhubarb Jam for a delightful breakfast spread.
Storage Instructions
If you plan to consume fatayer within a day or two, store them in an airtight container at room temperature.
For slightly longer storage, place the fatayer in an airtight container and refrigerate.
They can last for up to 3-4 days without compromising their taste and texture.
If you want to store fatayer for longer, freeze them individually.
Arrange them on a baking sheet, freeze until firm, and then transfer to a resealable freezer bag.
They can be stored for up to 3 months.
Recipe FAQs
Yes, you can use store-bought pizza dough if you're short on time. However, making your own dough provides a more authentic and customizable experience.
Yes, you can freeze the unbaked fatayer. Arrange them on a baking sheet, freeze until firm, then transfer to a resealable freezer bag.
Bake them directly from frozen when needed.
Absolutely! Thaw frozen spinach and squeeze out excess moisture before using it as a filling to prevent the fatayer from becoming too watery.
Yes, brushing melted butter over the pastries before baking can create a deliciously golden and slightly richer crust.
Related Recipes
For more delicious traditional Middle Eastern pastry recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious fatayers - Homemade Lebanese Pies as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Fatayer - Homemade Lebanese Pies
Equipment
Ingredients
For the Dough
- 230 ml water
- 7 g sugar
- 9 g salt
- 7 g yeast
- 50 ml olive oil
- 400 g plain white flour / all purpose flour
- 1 egg yolk (for egg wash)
For the Cheese Filling
- 50 g feta cheese
- 50 g labneh
- 100 g kasar cheese, mozzarella or cheddar cheese
- ¼ teaspoon Aleppo pepper
- ½ cup chopped parsley and dill
For the Spinach Filling
- 150 g ground beef
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 clove garlic (finely chopped)
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon salt
- ½ teaspoon paprika
- 200 g baby spinach
Instructions
Preparing the Dough
- In a large bowl, combine the flour, salt, sugar, olive oil, and dried yeast together.
- Add the water and stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until it becomes smooth and elastic.
- Return the dough back to the bowl and cover it with a clean towel.
- Cover the dough and let it rise until doubled in size, about 1 hour.
- Prepare the filling(s) while the dough is rising.
Preparing the Cheese Filling
- Crumble the feat cheese into small pieces and grate the kasar cheese.
- Wash, dry and finely chop the parsley and dill.
- In a bowl, mix crumbled feta cheese, labneh, grated kasar cheese (or mozzarella/cheddar), Aleppo pepper, and chopped parsley and dill. Set aside.
Preparing the Spinach Filling
- To make the spinach filling, heat a large pan or wok on medium heat.
- Brown the mince until it releases its fat.
- Break the mince down into small pieces with a wooden spoon while cooking.
- Add olive oil if needed and stir in the onions and garlic.
- Cook until translucent then add salt, pepper, and paprika.
- Sauté for another minute, add the spinach, and cook for a few minutes or until the water from the spinach evaporates.
- Remove from the heat and let it cool down before using.
Shaping Fatayer
- When the dough has doubled in size, divide it into 12 equal pieces and shape them into balls. They should roughly weigh 55 grams each.
- Cover them with a clean kitchen towel and let them rest for another 15 minutes.
- Preheat your oven to 200°C (390°F).
- Line two large baking sheets with parchment paper.
- If you want to make boat shaped fatayer, take a one dough ball and thinly roll it into a small oval shape.
- Place 1 ½ tablespoons of the cheese or spinach filling in the center of the dough.
- Fold the sides of the dough over the filling, leaving the center exposed. Pinch the ends to create a boat shape.
- Place the shaped fatayer on a prepared baking sheet.
- Repeat with the remaining dough balls.
- If you want to make triangle-shaped fatayers, take one dough ball and roll it out into a thin circle with a diameter of 6" (15 cm).
- Place 1 ½ tablespoons of the cheese or spinach filling onto one half of the dough circle.
- Lift two sides of the dough and bring them together at the top, a bit to the side. This creates a point like a triangle.
- Pinch the top part to seal the filling inside.
- Fold up the remaining side to finish the triangle shape.
- Pinch all sides of the triangle to make sure it's closed tight.
- Put the shaped triangle fatayer on the baking sheet, repeat until you run out of dough balls.
Baking Fatayer
- Brush the tops of the shaped fatayer with egg wash (egg yolk mixed with a little water).
- Bake in the preheated oven for about 15-20 minutes, or until golden brown.
Video
Notes
- Knead the dough on a floured surface for at least 5 minutes until it becomes smooth and elastic. Aim for a smooth, pliable result.
- Allow the dough to double in size during the rising period. <em>The proofing time varies depending on the temperature of the room so it always takes longer in the winter.
- When rolling out the dough, sprinkle a bit of flour as you go to prevent sticking.
- Ensure the edges are securely sealed to prevent the fillings from leaking during baking.
- When applying the egg wash, lightly beat the egg yolk with a bit of water for a glossy finish after baking.
Nutrition
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