Fatayers (Middle Eastern Pies)

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