Fatayers (Middle Eastern Pies)
Dough
4 1/2 cups of all-purpose flour
1/2 cup of yogurt
1/4 cup (4 tablespoons) olive oil
pinch of salt
one sachet (2 1/2 teaspoons) dried yeast
1 teaspoon sugar
1 cup warm water (see notes) (divided into 1/4 cup for proofing the yeast and 3/4 for kneading the dough)
- Proof the yeast with 1/4 cup of warm water and 1 teaspoon of sugar.
- While waiting for the yeast to proof, add the salt to the flour then add the olive oil and rub it into the flour with your finger tips.
- Add the yogurt and again rub it into the flour.
- Add the yeast to the flour mixture, and mix
- Gradually add in the water. You need to add water and knead the dough until it is smooth and round.
- Brush a bowl with a little oil, place the dough in it and drizzle some more oil to keep it from drying
- Let the dough rise for about an hour
Spinach Filling
1 kg fresh spinach or 500 g frozen spinach
1 green onion finely chopped
2 tablespoons olive oil
1/2 teaspoon black pepper
1 tbsp arabic spices powder
2-4 tablespoons lemon juice
1/2 cup feta cheese lightly crumbled
salt to taste
- If using fresh spinach wilt with the oil in a pan
- Dry out the spinach
- mix ingredients just before adding to the dough to prevent the stuffing being too wet
Chicken Filling
1/2 cup feta cheese lightly crumbled
2 tbsp oil
2 chicken breasts cut into cubes
1 tbsp crushed ginger
1 tbsp crushed red chili flakes
1 green onion finely chopped
1 tbsp arabic spices
salt to taste
- Mix the chicken breasts with the arabic spices, pepper and crushed ginger
- Fry the chicken and green onion in the oil over high heat until tender
- Remove from the pan and mix with the feta
Making the pies
- Cut the dough into egg sized pieces
- Roll the dough into a circle
- Place 2 tablespoons of the filling in the center of the circle
- Roll however you want
- Place pies on a baking tray lined with parchment paper
- Bake at 220C for around 15 minutes or until the bottoms are golden