Fatayer - Homemade Lebanese Pies

5 from 1 vote

Fatayer are bite-sized Lebanese mini Pies made with a simple dough, stuffed with a savory filling consisting of either spinach, meat, or cheese.

Prep Time40

Cook Time20

Total Time1

Course: Appetizer, Breakfast, Snack

Cuisine: Lebanese, Middle Eastern

Diet: Low Lactose

Servings: pieces

Calories: 260kcal

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.

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.

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.

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.

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.

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.