Cheese Fatayer

Why You’ll Love This Recipe

Cheese Fatayer are incredibly satisfying and easy to customize. The dough is soft and pillowy, and the cheesy filling is both salty and creamy, making every bite irresistible. These pastries are perfect for making ahead, freezing, and reheating, making them ideal for busy days or entertaining. With simple ingredients and classic flavors, they’re a staple that never goes out of style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Warm water
• Active dry yeast
• Sugar
• Salt
• Olive oil or vegetable oil

For the filling:

• Akkawi, feta, or mozzarella cheese (or a combination)
• Fresh parsley (finely chopped)
• Optional: nigella seeds or za’atar for topping

Directions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and oil, and knead until a soft, smooth dough forms. Cover and let it rise for 1 hour, or until doubled in size.
3. While the dough is rising, prepare the filling by combining crumbled or shredded cheese with chopped parsley.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Punch down the dough and divide into equal portions. Roll each portion into a small circle (about 4–5 inches wide).
6. Place a spoonful of the cheese mixture in the center of each circle.
7. Fold the dough over the filling into a triangle or boat shape, pinching the edges to seal tightly.
8. Place the fatayer on the prepared baking sheet. Optionally, brush with egg wash and sprinkle with nigella seeds or za’atar.
9. Bake for 18–22 minutes or until golden brown. Serve warm or at room temperature.

Servings and timing

This recipe makes about 12–16 fatayer, depending on the size. Total time is approximately 1 hour and 45 minutes: 15 minutes to prep the dough, 1 hour for rising, and 20–25 minutes for assembly and baking.

Variations

• Spinach fatayer: Replace cheese with sautéed spinach and onion for a classic vegetarian filling.
• Meat version: Use seasoned ground beef or lamb instead of cheese.
• Spicy cheese: Add chili flakes or diced jalapeños to the cheese mixture.
• Mini fatayer: Make smaller, bite-sized versions for parties or mezze platters.
• Yogurt dough: Use a yogurt-based dough for a softer, tangier result.

Storage/Reheating

Store leftover fatayer in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–7 minutes or microwave briefly. For longer storage, freeze after baking and reheat from frozen in the oven until warmed through.

FAQs

What is fatayer?

Fatayer is a Middle Eastern pastry typically filled with cheese, spinach, or meat, and baked until golden.

What cheese is best for fatayer?

A mix of salty white cheeses like akkawi, feta, or mozzarella works best. Be sure to drain salty cheeses to avoid a soggy filling.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and refrigerated overnight. Let it come to room temperature before rolling and filling.

Can I freeze fatayer?

Yes, baked fatayer freeze very well. Cool completely, freeze in a single layer, then store in a freezer bag.

Can I fry fatayer instead of baking?

Traditional fatayer are baked, but they can be fried for a crispier texture. Just be sure the dough is sealed tightly.

How do I keep fatayer from opening during baking?

Pinch the edges tightly and avoid overfilling. You can also lightly moisten the edges with water before sealing.

Is the dough the same as pizza dough?

It’s similar, but fatayer dough is typically softer and enriched with oil for a tender texture.

Can I use store-bought dough?

Yes, pre-made dough like pizza dough or crescent roll dough can be used in a pinch.

What herbs go well with cheese fatayer?

Parsley is traditional, but mint, thyme, or za’atar also work well with the cheese.

Are cheese fatayer served hot or cold?

They are usually served warm or at room temperature but are also tasty when cold.

Conclusion

Cheese Fatayer are a beloved Middle Eastern classic—flaky, soft, and filled with gooey cheese and herbs. Perfect for breakfast, lunch, or as an appetizer, they’re both easy to make and deeply satisfying. Whether served fresh from the oven or enjoyed as leftovers, these savory pastries bring warmth and tradition to any meal.

Cheese Fatayer

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Cheese Fatayer are traditional Middle Eastern pastries filled with a savory cheese and herb mixture, wrapped in soft dough, and baked until golden. These hand-held snacks are perfect for breakfast, lunch, or as part of a mezze spread.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12–16 fatayer
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• For the dough:
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 3/4 cup warm water
• 1/4 cup olive oil or vegetable oil
• For the filling:
• 1 1/2 cups crumbled cheese (Akkawi, feta, mozzarella, or a mix)
• 1/4 cup fresh parsley, finely chopped
• Optional: nigella seeds or za’atar for topping
• Optional: 1 egg, beaten (for egg wash)

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Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add yeast mixture and oil. Mix and knead until a smooth dough forms (about 5–7 minutes).
3. Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. Meanwhile, mix the crumbled cheese and chopped parsley in a bowl. Set aside.
5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide into 12–16 equal pieces. Roll each into a small circle about 4–5 inches in diameter.
7. Place a spoonful of filling in the center. Fold into a triangle or boat shape, pinching edges tightly to seal.
8. Place fatayer on the baking sheet. Optional: brush with egg wash and sprinkle with nigella seeds or za’atar.
9. Bake for 18–22 minutes, or until golden brown.
10. Serve warm or at room temperature.

Notes

• Drain salty cheese like feta to prevent soggy filling.
• Seal edges well to prevent opening during baking.
• Use a combination of cheeses for balanced flavor and texture.
• Freeze baked fatayer and reheat in the oven as needed.
• Brush with egg wash for a glossy, golden finish.

Nutrition

• Serving Size: 1 fatayer
• Calories: 180
• Sugar: 1g
• Sodium: 280mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 20mg