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Fatayer Pies

Lebanese Fatayer

  • Author: Cosette's Kitchen
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 20 fatayer pies 1x
  • Category: Savory Pies
  • Method: Baking
  • Cuisine: Lebanese

Description

Lebanese fatayer pies are a classic small bite and part of a mezze spread (appetizer). This recipe is robust and I’ve scaled it to make about 9-10 of each type of pie. If you want to cut in half  to make just one type, you are welcome to do so. You can also freeze half your dough to make another time. Feel free to email me or leave a comment with questions. 


Ingredients

Scale

Dough – this recipe will make about 18-20 medium sized fatayer

  • 6 cups all purpose flour
  • 1 Tablespoon dry active yeast
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 Tablespoons olive oil + extra for bowl
  • 1 1/22 cups of warm water 110 degrees

Meat Fatayer Filling:

  • 2 Tablespoons olive oil
  • 2 large onions, diced
  • 2 pounds lean ground beef – 7% or less fat content
  • 3 teaspoons kosher salt, divided**
  • 3 teaspoons cinnamon
  • 1/2 cup pine nuts – optional

Spinach Fatayer Filling: 

  • 2 pounds frozen spinach, thawed, squeezed and drained of all liquid
  • 1 large onion, diced
  • 1/2 cup neutral oil – canola, vegetable or avocado
  • 1/22/3 cup fresh lemon juice – about 34 lemons, adjust to your own taste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

**Additional neutral oil for baking sheets and flour for rolling dough


Instructions

Dough Recipe

  1. In the bowl of a stand mixer fitted with a dough hook, add your flour and salt, mix until just combined.
  2. In a 1 cup measuring cup, add your yeast, sugar and 1 cup warm water. It should be about 110-115 degrees, warm to touch but not scold. Stir and allow to bubble for 5 minutes. 
  3. Add your olive oil to the flour and salt mixture and mix. Slowly begin adding your yeast water to the mixture and allow the mixer to run on medium as dough begins to form. 
  4. Fill your 1 cup measuring cup with another warm cup of water. Begin adding slowly to your flour mixture until your dough just combines and becomes silky and elastic. You may not use the full cup. 
  5. Continue to mix for 5-8 minutes.
  6. Once fully combined and smooth, drizzle a bit of olive oil (teaspoon) at the bottom of bowl and coat dough. Cover with plastic wrap or damp towel and leave to rise in warm place. 
  7. Some ovens have a proof setting – otherwise I will often heat my oven for just 3-4 minutes, shut it off and pop the dough in there or same with microwave.
  8. Allow dough to rise for 2 hours until doubled in size.

Meat Fatayer Filling:

  1. Be sure you make your filling ahead of time and allow to cool before filling dough.
  2. In a large skillet, over medium-high heat add your oil and allow to heat until glistening about 3 minutes.
  3. Add your diced onions and cook for 3-4 minutes until they begin to soften and become translucent.
  4. Add your ground beef and begin cooking, breaking up into small bits and chunks. Add 2 teaspoons of kosher salt. Continue cooking until fully browned, could be up to 10 minutes.
  5. Drain the fat from your skillet and return meat and onion mixture to the pan. 
  6. Allow to continue cooking until it appears “dry”. Add your cinnamon and check for salt – add more if needed. Add pine nuts if using and then allow to cool fully.

Spinach Fatayer Filling:

  1. Allow your frozen spinach to thaw completely either in the fridge or on the counter for several hours. In a colander, begin squeezing all the excess moisture from your spinach. Continue to squeeze until fully dry. 
  2. Place prepared spinach in a bowl and add your diced onion, oil, 1/2 cup lemon juice, salt and pepper. Taste for lemon and salt – add more if needed.

Assembling and Baking Fatayer:

  • Preheat your oven to 400 degrees Fahrenheit and place rack in center of oven.
  • On a well floured surface begin to portion your dough out – I weighed mine to be about 100 grams. That will give you a medium sized pie.
  • Take each piece of dough and gently roll using a rolling pin until it’s just about a 5″ diameter and 1/4″ thickness. You don’t want it to be too thin or your filling will puncture through. 


    Meat Fatayer

  • Starting with meat if you are making those – fill the bottom half of the circle with about 3-4 tablespoons of filling, allowing the edge to remain clean. 
  • Fold over the other half of dough and pinch shut. Repeat with remaining meat fatayer.
  •  On a half sheet pan, add about 5 tablespoons of neutral oil (canola or vegetable) and place meat fatayer – I can usually fit about 8-9 on one pan. Bake at 400 degrees for 15-20 minutes on the center rack. You want the bottoms to turn a golden brown and tops to just slightly begin to brown. 
  • Remove when done and remove pies from sheet pan to a paper towel lined tray.

    Spinach Fatayer

  • Fill the center of the circle with about 3-4 tablespoons of filling, allowing the edges to remain clean. 
  • Bring up two sides and pinch to form one part of your triangle.
  • Bring up two more sides to form a complete triangle and pinch shut on all sides. Repeat with remaining spinach fatayer.
  •  On a half sheet pan, add about 5 tablespoons of neutral oil (canola or vegetable) and place spinach fatayer – I can usually fit about 8-9 on one pan. Bake at 400 degrees for 15-20 minutes on the center rack. You want the bottoms to turn a golden brown and tops to just slightly begin to brown. 
  • Remove when done and remove pies from sheet pan to a paper towel lined tray.

Notes

  • This dough recipe will make about 20 medium sized fatayer pies, you can choose to do both fillings or even double one. You can also half the dough recipe if only making one filling. I do not know how much pizzeria or Trader Joe dough will yield. You can always store the extra filling or use in another dish if you have too much. 
  • I always encourage people to taste fillings along the way to adjust salt and lemon flavors to your liking. I like my spinach filling to be a little extra lemony as some will cook off.
  • Please use kosher salt in your cooking, otherwise cut salt IN HALF
  • Fatayer can be stored in a sealed container or ziplock bag for up to 5 days in the fridge.
  • Fatayer can be wrapped with plastic wrap, then foil and frozen for up to 3 months. Remove from freezer to fridge and heat before enjoying. 

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