If you’re a fan of Lebanese cuisine like I am, then you’re probably familiar with fatayer. These turnover-like pastries can be stuffed with a variety of fillings and are baked or deep fried. They are a common dish found in restaurants and homes across the Middle East. While the name may sound intimidating, these savory hand pies are actually quite simple to make at home.
Fatayer can be served as a light appetizer with yogurt dipping sauce, hummus or baba gannouj. They also pair well with chicken shawarma, Lebanese grilled kafta or even a simple salad. They are especially great for lunch or brunch and are always a hit at family gatherings and parties.
To make this recipe, start by mixing water, sugar and yeast in a bowl. Add the flour and salt and mix together. Once the dough is smooth, let it rest for 1 hour until it doubles in size. While the dough is resting, prepare the filling. Wash and wilt the spinach in a colander. Once the spinach is cool, squeeze it to remove as much moisture as possible. Once the spinach is dry, add it to a bowl and mix in the following ingredients:
The next step is to roll the dough out. The dough should be about an inch thick. When the dough is rolled, cut it into circles using a cookie cutter. Place a tablespoon of the filling in each circle. Then fold the edges to form a triangle shape. Pinch the edges to seal well. Brush the tops with a little egg and bake the fatayer until they are golden brown. Enjoy! فطاير دجاج