Spinach and Feta Fatayer (Lebanese Vegetarian Pastries)
These little Lebanese pastries with spinach and feta are a true invitation to travel! The crispy dough encloses a flavorful filling, enhanced by sumac and lemon. It's a beloved classic of Lebanese mezze, perfect for a festive appetizer or a light meal with a salad. You might be wondering how to make a proper Lebanese fattoush salad? Try it with toasted pita chips, fresh vegetables, and a sumac dressing – it's a delight! And for those curious about the difference between Lebanese hummus and Israeli hummus, the Lebanese version tends to be creamier and more lemony, while the other can vary in tahini proportions. But here, let's focus on these fatayer – make them, you won't regret it!
Ingredients
- pizza or bread dough500 g
- fresh spinach400 g
- onion1 medium
- feta cheese150 g
- olive oil3 tablespoons
- sumac1 teaspoon
- lemon juice1 tablespoon
- saltto taste
- black pepperto taste
- sesame seeds (for decoration)1 tablespoon
- egg yolk (for glazing)1
Instructions
- 1
Finely chop the onion and sauté it in 2 tablespoons of olive oil until translucent.
- 2
Add the washed and drained spinach, let it wilt for a few minutes, then season with sumac, salt, and pepper. Remove from heat, add the lemon juice, and let cool.
- 3
Crumble the feta and mix it into the cooled spinach mixture.
- 4
Preheat the oven to 200°C (400°F). Roll out the dough and cut circles about 10 cm in diameter.
- 5
Place a spoonful of filling in the center of each circle, fold into triangles, and seal the edges well.
- 6
Brush the fatayer with egg yolk mixed with a little olive oil, sprinkle with sesame seeds, and bake for 20 minutes until golden. Serve hot or warm.
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