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Fatayer: photo of the dish
Illustrative photo: Joe Foodie — CC BY 2.0, Wikimedia Commons
Appetizers & nibbles

Fatayer

Small triangular golden pastries filled with spinach, meat or cheese, flavoured with sumac and lemon juice. Fatayer are eaten warm or cold, as part of a mezze or as a snack to take away.

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Ingredients

Ingredients

Garniture aux épinards

Spices & seasoning

Optional extras

On the side

Nutrition facts

637 kcal per serving

Protein
19 g
Carbohydrates
75.2 g
of which sugars
5.2 g
Fat
26.4 g
Fiber
7.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the dough: mix the flour, yeast, sugar and salt, then add the yogurt, oil and lukewarm water. Knead for 7 to 8 minutes until soft and smooth, cover and let rest for 1 hour.
  2. For the filling, finely chop the onion and cook it for 5 minutes in the olive oil. Add the washed and chopped spinach, let it wilt for 5 minutes, then squeeze out as much liquid as you can.
  3. Season the spinach with lemon juice, sumac, salt and pine nuts if using. Let it cool completely.
  4. Divide the dough into 16 small balls. Roll each ball into a disc about 10 cm across.
  5. Place 1 to 2 tablespoons of filling in the centre, then bring three sides up towards the middle, pinching the edges to form an open triangle at the top, like a little hat.
  6. Arrange the fatayer on an oiled tray and bake at 200 °C for 15 to 20 minutes, until golden brown. Serve warm with lemon.

Variations and tips

Meat version. Replace the spinach with 300 g lamb mince cooked with the onion, salt, pepper and 1 tablespoon pomegranate molasses.

Cheese version. Fill with 150 g crumbled akkawi or feta cheese mixed with a little chopped parsley.

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Original Ecomely recipe.