The little savory hand pies known as Fatayer can be a bit tricky to hold their classic triangle shape when they bake. This article covers a couple of tricks that will help make your fatayer stay together without opening at the seams!
Fatayer is a classic Lebanese dish made with spinach and cheese, often wrapped in phyllo dough. They are one of the most popular mezze dishes and are perfect for snacking or eating with drinks. It’s easy to see why! They are so delicious and a lot of fun to make!
The main ingredient in a Fatayer is the dough. This dough is very similar to a pizza or dinner roll dough and should be fairly soft, yet firm enough to handle. Depending on the recipe, you may need to add extra water or oil to the dough to make it the right consistency. The dough should not be too moist, or it will ooze out when you’re trying to form it into its final shape.
This dough is a great base for many different kinds of Fatayer, including Za’atar Manakeesh, Fatayer Sabanekh (Spinach Pies) and Lahm b Ajeen (Meat Pies). It also makes an excellent flatbread! It’s also totally freezable so it’s a great option for making ahead and keeping for later.
When you are ready to shape the fatayer, start by rolling out the dough balls into long ovals. Place a heaping tablespoon of filling in the middle and pull the edges up to meet in the center, pinching them to help them bind. If you’re using a cheese filling, add the cheese on top of the two binded sides. Repeat the process with the remaining dough and filling, then bake until lightly browned. اشكال فطاير