Fatayer
“Lebanese stuffed pastry triangles filled with spinach, meat, or cheese, baked until golden.”
Flour
Spinach
Onion
Lemon
Olive Oil
ButterWhere it comes from
Fatayer is a traditional Lebanese pastry that showcases the country's rich culinary heritage, often enjoyed as a snack or appetizer. These triangular stuffed pastries are believed to have ancient origins, with variations found across the Middle East. The surprising element lies in the diverse fillings, from savory spinach and meat to cheese, catering to various palates.
On the Palate
How it's made
5 steps · Show ↓55 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large mixing bowl, combine flour, a pinch of salt, and water to form a dough. Knead until smooth and elastic, then cover with a damp cloth and let rest for 30 minutes.
- 210 min
Meanwhile, heat olive oil in a pan over medium heat. Add chopped onions and cook until translucent. Stir in the spinach, lemon juice, and a pinch of salt, cooking until the spinach wilts and the mixture is fragrant.
- 310 min
Preheat the oven to 375°F (190°C). Divide the rested dough into small balls. Roll each ball into a thin circle, about 1/8 inch thick, on a floured surface.
- 410 min
Place a spoonful of the spinach mixture onto each dough circle. Fold the edges over the filling into a triangular shape, pinching the seams tightly to seal.
- 515 min
Arrange the fatayer on a baking sheet lined with parchment paper. Bake in the preheated oven until the pastry is golden brown and crisp.
