Cheese & Spinach Fatayer
Fatayer are savory Lebanese pies filled with a fragrant spiced mixture and wrapped in a soft, yeast-based crust. They can be enjoyed as a side dish or a main course.
Yield: 14-16 cheese & spinach fatayer
Ingredients
- Soft Dough:
- 500 g All Purpose Flour
- 50 g Sugar
- 15 g Fresh Yeast
- 1 medium Egg
- 40g Soft Butter
- 1 ½ tsp Salt
- Approx 200ml Water
- Topping:
- 100 g Yellow Road Bakestable Cream Cheese Filling
- 75 g Chopped spinach (blanched & drained)
- 1 tsp each of Paprika, Salt and Pepper
- 100 g Yellow Road Low Melt Diced Processed Cheese Original
Directions
- Mix altogether the dough ingredients until it forms a smooth dough, bench rest for 30 minutes.
- Divide dough into balls weighing 50 gms each and rest the dough balls until they double in size.
- While waiting for the dough to rise mix cream cheese and chopped spinach, seasoned well.
- Flatten the dough rolls and spoon in the spinach filling and form in a boat shape.
- Top with the low melt diced cheese & brush the fatayer sides with eggwash before baking.
- Brush the pastry triangles with egg.
- Bake at 180’C for 8-10 minutes or until golden brown.
