fatayer recipe

If you love soft, pillowy bread wrapped around a bright, tangy filling, this fatayer recipe is one you will want to make on repeat. These classic Middle Eastern spinach fatayer bake up lightly golden with a tender, chewy dough and a savoury filling flavoured with lemon and sumac. The process is very doable for beginner bakers, with simple steps and forgiving dough. Total time is about 1 hour 35 minutes, including rising.

Ingredients

For the dough

• 450g plain flour (about 3 1/2 cups), plus extra for dusting
• 2 1/4 tsp instant yeast (1 x 7g sachet)
• 1 tbsp granulated sugar
• 1 1/2 tsp fine salt
• 3 tbsp olive oil
• 240ml warm water (1 cup), about 38–40°C
• 120ml warm milk (1/2 cup)

For the spinach filling

• 450g fresh spinach (about 10–12 packed cups)
• 1 small onion, very finely diced
• 2 tbsp olive oil
• 2 tbsp sumac
• 2 tbsp lemon juice (about 1 lemon)
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts (optional)

For finishing (optional)

• 1 egg + 1 tbsp milk, whisked together (egg wash)
• Sesame seeds or nigella seeds, for sprinkling

How to Make Fatayer

• Prepare the dough: In a large bowl, mix the flour, instant yeast, sugar, and salt. Add the olive oil, warm water, and warm milk. Mix until a shaggy dough forms, then knead for 8–10 minutes (by hand) or 6–7 minutes (stand mixer) until smooth and elastic.
• Let it rise: Lightly oil the bowl, return the dough, cover, and leave to rise in a warm spot for 60 minutes, or until doubled in size.
• Make the filling: Wilt the spinach in a large pan over medium heat (or microwave in batches) until just collapsed. Tip into a colander and cool for a few minutes, then squeeze very dry with your hands. Chop finely and mix with the onion, olive oil, sumac, lemon juice, salt, pepper, and pine nuts (if using). Taste and adjust lemon, salt, or sumac to your liking.
• Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F or 350°F fan). Line 2 large baking trays with baking parchment and set a shelf in the middle of the oven for even baking.
• Divide and roll: Punch down the dough and divide it into 12 equal pieces (about 70–75g each). Roll each piece into a ball, then roll into a 12–13cm circle on a lightly floured surface. Keep the rest covered so the dough does not dry out.
• Fill and shape: Place 1 1/2 to 2 tbsp of filling in the centre of each circle, leaving a border. Bring up two sides and pinch, then bring up the third side to form a triangle. Pinch the three seams firmly so they are well sealed.
• Finish: Transfer to the trays, leaving space between each. For a glossier finish, brush the tops lightly with egg wash and sprinkle with sesame or nigella seeds.
• Bake: Bake for 12–15 minutes, rotating the trays halfway through, until the fatayer are lightly golden and the bottoms are set.
• Cool and serve: Let the fatayer cool on the tray for 10 minutes, then move to a rack. Serve warm or at room temperature.

Tips

Why did my fatayer open in the oven?

This usually comes down to sealing or overfilling. Keep the filling to about 1 1/2 to 2 tablespoons per piece, leave a clear border, and pinch the seams firmly. If the dough feels floury and will not stick, wipe a tiny bit of water along the edge before pinching.

How do I stop the filling from making the dough soggy?

Squeeze the spinach aggressively. It should feel dry and fluffy, not damp. If you skip this, the liquid will steam inside the pastry and soften the dough.

My dough is tight and keeps shrinking. What should I do?

Let it rest. If the dough springs back when you roll, cover the pieces and rest for 10 minutes, then try again. Resting relaxes the gluten and makes shaping much easier.

How do I get evenly golden fatayer without drying them out?

Bake on the middle shelf at the right temperature and pull them as soon as they are lightly golden. Fatayer should be tender, not deeply browned. If your oven runs hot, drop the temperature by 10°C and bake a minute longer.

Serving Suggestions

• Serve with cucumber and yoghurt (or labneh) and a drizzle of olive oil.
• Add a simple tomato and mint salad on the side.
• Pair with lentil soup for a cosy, filling meal.
• Pack into lunchboxes with olives and sliced peppers.

Storage

Room temperature

Keep fatayer in an airtight container for up to 1 day. They are best the day they are baked, but still lovely slightly warmed.

Refrigerator

Store in an airtight container for up to 4 days. Reheat in a 180°C oven (160°C fan) for 6–8 minutes to bring back the soft bread texture.

Freezing

Freeze baked and fully cooled fatayer for up to 2 months. Freeze in a single layer first, then transfer to a freezer bag. Reheat from frozen at 180°C (160°C fan) for 10–12 minutes, or until hot through.

Nutrition

• Calories: 175 kcal
• Carbohydrates: 26 g
• Protein: 5 g
• Fat: 6 g
• Saturated fat: 1 g
• Sodium: 260 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion sizes.

FAQs

Fatayer Recipe (Spinach Triangles)

Recipe by Milli RoseCourse: Snack, AppetizerCuisine: Middle Eastern, LevantineDifficulty: Easy

Servings

12

fatayer

Prep time

35

minutes

Cooking time

15

minutes

Total time

95

minutes

Calories

175

kcal

50

minutes

Soft, chewy homemade fatayer stuffed with a lemony spinach and sumac filling, shaped into classic triangles and baked until golden.

Ingredients

• For the dough

• 450g plain flour (about 3 1/2 cups), plus extra for dusting

• 2 1/4 tsp instant yeast (7g sachet)

• 1 tbsp granulated sugar

• 1 1/2 tsp fine salt

• 3 tbsp olive oil

• 240ml warm water (1 cup), about 38–40°C

• 120ml warm milk (1/2 cup)

• For the spinach filling

• 450g fresh spinach (about 10–12 packed cups)

• 1 small onion, very finely diced

• 2 tbsp olive oil

• 2 tbsp sumac

• 2 tbsp lemon juice (about 1 lemon)

• 1/2 tsp fine salt, plus more to taste

• 1/4 tsp black pepper

• 2 tbsp toasted pine nuts (optional)

• For finishing

• 1 egg + 1 tbsp milk, for egg wash (optional)

• Sesame seeds or nigella seeds, for sprinkling (optional)

Directions

• Make the dough: Mix flour, yeast, sugar and salt. Add olive oil, warm water and warm milk, then knead until smooth and elastic.
• Let the dough rise: Cover and leave in a warm spot until doubled in size.
• Prep the filling: Wilt spinach, squeeze it very dry, then chop. Mix with onion, olive oil, sumac, lemon juice, salt, pepper and pine nuts.
• Preheat oven to 200°C (180°C fan). Line baking trays with parchment.
• Divide and roll: Split dough into 12 pieces and roll into 12–13cm circles.
• Fill and shape: Add filling, then pinch into triangles to seal well.
• Egg wash (optional): Brush tops and sprinkle seeds.
• Bake 12–15 minutes until lightly golden and set.
• Cool 10 minutes, then serve warm or at room temperature.

Notes

• Squeeze the spinach extremely well to prevent soggy fatayer.
• Seal the corners firmly and avoid overfilling so they do not open in the oven.
• If your kitchen is cool, let the dough rise in an oven turned off with just the light on.
• Fatayer are best the day they are baked, but reheat beautifully.