Spinach and Cheese Fatayer (Lebanese Breakfast)
For a Lebanese breakfast or brunch, nothing beats these spinach and cheese fatayer, a specialty that brings to mind sunny mornings in Beirut. The dough is fluffy, the filling tangy from lemon and sumac, and the feta adds an irresistible creamy touch. Lebanese cuisine is full of mezzes like hummus or fattoush, but these stuffed triangles are perfect for a casual meal. And to answer a common question: the difference between Lebanese hummus and Israeli hummus often lies in the ratio of tahini and lemon – Lebanese is creamier and slightly more acidic. So, give this authentic and easy recipe a try!
Ingredients
- flour500 g
- baker's yeast1 packet
- olive oil3 tablespoons
- salt1 teaspoon
- sugar1 teaspoon
- warm water250 ml
- fresh spinach300 g
- feta cheese200 g
- onion1 small
- lemon juice2 tablespoons
- sumac1 teaspoon
- black pepper1/2 teaspoon
Instructions
- 1
In a bowl, mix flour, yeast, sugar and salt. Add olive oil and warm water, knead for 10 minutes until smooth. Let rest for 1 hour under a cloth.
- 2
Wash and finely chop the spinach. Finely chop the onion. In a pan, sauté the onion in a little oil, add the spinach until wilted. Let cool.
- 3
In a bowl, mix the cooled spinach with crumbled feta, lemon juice, sumac and pepper. Taste and adjust seasoning.
- 4
Punch down the dough and divide into small balls (about 50 g each). Roll each ball into a thin disc.
- 5
Place a spoonful of filling in the center of each disc. Close into a triangle, pinching the edges well.
- 6
Place the fatayer on a baking sheet lined with parchment paper. Brush with a little olive oil. Bake at 180°C (350°F) for 20 minutes, until golden. Serve hot or warm.
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