Cheese Fatayer (Middle Eastern Hand Pies)

Learn how to make cheese fatayer! These savory Middle Eastern cheese pies are often enjoyed as part of breakfast, as a snack or as an appetizer.

There’s something magical about biting into a perfectly baked fatayer - that moment when the slightly crispy exterior gives way to a warm, flavorful filling. If you’ve never experienced this joy, you’re in for a treat. And if you have, well, you know exactly what I’m talking about!

this recipe

What is fatayer

Fatayer (also spelled fatayir or فطاير) is a Middle Eastern savory pastry that’s been gracing tables from Lebanon to Palestine for generations. It’s been called the Middle East’s answer to Italy’s calzone, but that honestly undermines the unique charm and character that fatayer has. 

These triangular or boat-shaped hand pies are typically stuffed with spinach, cheese, or seasoned meat (or some combination of them). Each region has its own special twist on the fillings, making fatayer a wonderful example of how one Middle Eastern recipe can be interpreted into several delicious variations.

In this recipe post, I’m sharing a cheese fatayer recipe using mozzarella and feta cheeses. But I’ll make sure to give you some tips should you want to make a different type of fatayer.

Ingredients

For the dough

• All-purpose flour
• Lukewarm water
• Olive oil
• Active dry yeast 
• Salt
• Sugar
• Milk, for brushing

For the cheese mixture

• Feta cheese, crumbled
• Mozzarella cheese, shredded
• Chopped parsley
• Dried parsley
• Dried mint
• Salt
• Pepper
• Olive oil 

How to make cheese fatayer

When making fatayer, the first step is to prepare your dough using a stand mixer equipped with the hook attachment. Start by combining the flour, sugar, yeast, and salt with lukewarm water, mixing on low speed until you see the mixture becoming crumbly.

As it mixes, slowly add your olive oil and continue mixing on medium speed until you achieve a smooth, elastic dough that forms into a nice cohesive ball - this usually takes about 4-5 minutes. Once your dough is ready, place it in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm spot for an hour, or until it doubles in size.

While your dough is rising, you can prepare the cheese filling. Simply combine crumbled feta and shredded mozzarella in a medium bowl, then mix in fresh and dried parsley along with dried mint. Season this mixture with salt and pepper to your taste, and finish it off with a drizzle of olive oil, mixing everything until well combined.

When you’re ready to shape and assemble your fatayer, start by preheating your oven to 375°F (190°C) and line your baking sheets with parchment paper. Take your risen dough and punch it down, then divide it into 20 equal portions. Each portion should be rolled into a ball and then flattened into an oval shape, roughly 4 inches long.

Place a spoonful of your cheese mixture in the center of each oval, then pinch the edges together at both ends to form a boat shape, leaving the center open. Make sure to press firmly to secure the shape, then brush the edges with milk.

Finally, bake your fatayer in the preheated oven for 12-15 minutes, watching for that perfect golden-brown color on the dough and waiting until the cheese becomes melted, bubbly, and slightly browned.

You can serve these savory pies warm or at room temperature, making them perfect for snacking or as part of a breakfast spread. Enjoy!

Tips

The best fatayer recipes are often more about experience and technique than specific ingredient quantities (assuming you’ve got the correct ingredients – I’ve got you covered here!). A few tips can go a long way with these hand pies from the Levant.

Fix that leak!

The key to preventing leaky fatayer is to squeeze out any excess moisture from your filling (this is especially important if you’re using spinach). Nobody likes a soggy bottom!

Don’t get impatient.

Don’t skip the resting time for your dough. I know it’s tempting to rush ahead when you’re excited, but those 30 minutes of patience will reward you with more pliable, easier-to-shape dough.

Seal it well.

When sealing your fatayer, pinch those edges like you mean it! A good seal is the difference between picture-perfect pastries and filling-everywhere chaos.

Make it ahead.

The dough can be prepared in advanced and refrigerated overnight. Let it come to room temperature before shaping.

Popular variations

While I’ve prepared a cheese and herb fatayer, it’s easy to swap out the ingredients for any of the popular variations

Spinach fatayer. Also known as fatayer bi sabanekh, this version involves adding spinach cooked with spices (like sumac) as well onions and some garlic to your fatayer dough (while fresh spinach is probably the ideal option, most people I know use frozen spinach, but squeeze out the extra moisture). You can even combine the spinach mixture with the cheese mixture. Some may say that this is the most common iteration of fatayer. 

Meat fatayer. Also known as sfeeha, are very popular in Lebanon, and are usually made with spiced ground beef. Some versions also include spinach and potatoes. 

Serving suggestions

Fatayer is wonderfully versatile. While they’re absolutely divine straight from the oven (just be careful not to burn your tongue!), they’re also perfect at room temperature, making them ideal for:

• Pack them in your picnic basket alongside some fresh vegetables and hummus for a Middle Eastern feast in the park. They’re nature’s perfect portable food!
• Add them to your brunch spread - trust me, your guests will thank you for this unexpected but delightful addition. (It’ll be unexpected if your guests aren’t too familiar with the Middle East where fatayer often finds its way to breakfast and brunch tables.)
• Serve them as an appetizer or side to another Middle Eastern favorite such as koshari and finish off the meal with a trendy kunafa chocolate.