Mohamed Shili This delicious and easy fatayer recipe, inspired by Joanna Gaines, is a quick and nutritious meal perfect for any time of day. With a savory spinach and onion filling wrapped in soft, golden dough, these flavorful pastries come together using simple, common ingredients. Perfect for sharing, they’re versatile, satisfying, and sure to impress!
Recipe Ingredients :
- 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
- Scant 1 teaspoon sugar
- 1 cup warm whole milk, or more if needed
- 3 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 1/3 cup grapeseed or other neutral-tasting oil, plus more for greasing
For the Fatayer
- 1 pound fresh baby spinach, roughly chopped
- Kosher salt
- Extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 1/2 tablespoons sumac
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- Juice of 1 large lemon (about 4 tablespoons)
- 1 large egg, lightly beaten
How To Make Fatayer Recipes?
- Activate the yeast: In a small bowl, mix 120ml (1/2 cup) of the warm milk with the yeast and sugar. Let it sit for 10 minutes until bubbly.
- Mix the dough: In a stand mixer with a dough hook, combine the flour and salt on low speed.
- Add the liquids: Slowly pour in the oil, followed by the yeast mixture and the remaining 120ml (1/2 cup) of warm milk. Knead on medium-low speed until a smooth, slightly sticky dough forms, about 3–5 minutes. Add a tablespoon of extra milk or water if needed.
- Let the dough rise: Grease a large bowl with oil, form the dough into a ball, and place it in the bowl. Cover with plastic wrap and leave it to rise in a warm place until doubled in size, about 1 1/2 hours.
- Prepare the spinach: Place the chopped spinach in a colander, sprinkle with salt, toss, and let sit for 5 minutes.
- Sauté the onions: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and cook, stirring, for 5 minutes until soft and golden. Transfer to a bowl.
- Wilt the spinach: In the same skillet, heat another tablespoon of olive oil and add the spinach in batches, stirring for about 1 minute until wilted.
- Drain the spinach: Allow the spinach to cool slightly, then wrap it in a clean tea towel and squeeze out as much liquid as possible.
- Mix the filling: Add the drained spinach to the onion. Mix in the sumac, black pepper, allspice, and lemon juice. Adjust seasoning to taste.
- Roll the dough: Punch down the dough, then roll it out on a lightly floured surface to 1/4-inch (0.5cm) thickness. Use a 4-inch (10cm) cutter or glass to cut out circles. Let them rest for 5–10 minutes.
- Preheat the oven: Heat your oven to 200°C (400°F) and grease two baking trays with oil.
- Assemble the fatayer: Place 2 tablespoons of filling in the center of each dough circle. Pull up three edges to meet in the center, creating a triangle, and pinch the seams firmly to seal.
- Bake the fatayer: Arrange on the baking trays, brush the tops with beaten egg, and bake for 12–15 minutes, until golden brown.
- Serve and enjoy! These savory fatayer are perfect for sharing and best served warm.
Recipe Tips:
- Squeeze the Spinach Well: After wilting the spinach, make sure to squeeze out as much water as possible. Excess moisture can make the fatayer soggy instead of crispy.
- Seal the Dough Properly: Lightly wet your fingers when folding the dough edges to ensure the seams are tightly sealed and the filling doesn’t spill out while baking.
- Don’t Overfill the Fatayer: Use no more than 2 tablespoons of filling for each dough circle. Overfilling makes the dough hard to seal and affects the shape.
- Rest the Dough After Rolling: Letting the dough circles rest for 5–10 minutes before filling makes it easier to shape and prevents shrinking during baking.
- Bake Until Golden Brown: Keep an eye on the fatayer as they bake—12–15 minutes is ideal. They should be golden and slightly crisp, not pale or undercooked.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover fatayer cool to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days to keep them fresh.
- Freeze: Allow the fatayer to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw at room temperature for a couple of hours.
- Reheat: Preheat the air fryer to 160°C (320°F). Place the fatayer in the basket and heat for 3–5 minutes until warm and crispy.
Nutrition Facts
- Calories: 176
- Total Fat: 7.9g
- Saturated Fat: 1.7g
- Cholesterol: 6.2mg
- Sodium: 700mg
- Potassium: 174.4mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1.6g
- Sugars: 1.4g
- Protein: 5.1g
Check out More Recipes:
Joanna Gaines Fatayer Recipes
Description
This delicious and easy fatayer recipe, inspired by Joanna Gaines, is a quick and nutritious meal perfect for any time of day. With a savory spinach and onion filling wrapped in soft, golden dough, these flavorful pastries come together using simple, common ingredients. Perfect for sharing, they’re versatile, satisfying, and sure to impress!
Ingredients
For the Fatayer
Instructions
- Activate the yeast: In a small bowl, mix 120ml (1/2 cup) of the warm milk with the yeast and sugar. Let it sit for 10 minutes until bubbly.
- Mix the dough: In a stand mixer with a dough hook, combine the flour and salt on low speed.
- Add the liquids: Slowly pour in the oil, followed by the yeast mixture and the remaining 120ml (1/2 cup) of warm milk. Knead on medium-low speed until a smooth, slightly sticky dough forms, about 3–5 minutes. Add a tablespoon of extra milk or water if needed.
- Let the dough rise: Grease a large bowl with oil, form the dough into a ball, and place it in the bowl. Cover with plastic wrap and leave it to rise in a warm place until doubled in size, about 1 1/2 hours.
- Prepare the spinach: Place the chopped spinach in a colander, sprinkle with salt, toss, and let sit for 5 minutes.
- Sauté the onions: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion and cook, stirring, for 5 minutes until soft and golden. Transfer to a bowl.
- Wilt the spinach: In the same skillet, heat another tablespoon of olive oil and add the spinach in batches, stirring for about 1 minute until wilted.
- Drain the spinach: Allow the spinach to cool slightly, then wrap it in a clean tea towel and squeeze out as much liquid as possible.
- Mix the filling: Add the drained spinach to the onion. Mix in the sumac, black pepper, allspice, and lemon juice. Adjust seasoning to taste.
- Roll the dough: Punch down the dough, then roll it out on a lightly floured surface to 1/4-inch (0.5cm) thickness. Use a 4-inch (10cm) cutter or glass to cut out circles. Let them rest for 5–10 minutes.
- Preheat the oven: Heat your oven to 200°C (400°F) and grease two baking trays with oil.
- Assemble the fatayer: Place 2 tablespoons of filling in the center of each dough circle. Pull up three edges to meet in the center, creating a triangle, and pinch the seams firmly to seal.
- Bake the fatayer: Arrange on the baking trays, brush the tops with beaten egg, and bake for 12–15 minutes, until golden brown.
- Serve and enjoy! These savory fatayer are perfect for sharing and best served warm.
Notes
- Squeeze the Spinach Well: After wilting the spinach, make sure to squeeze out as much water as possible. Excess moisture can make the fatayer soggy instead of crispy.
- Seal the Dough Properly: Lightly wet your fingers when folding the dough edges to ensure the seams are tightly sealed and the filling doesn’t spill out while baking.
- Don’t Overfill the Fatayer: Use no more than 2 tablespoons of filling for each dough circle. Overfilling makes the dough hard to seal and affects the shape.
- Rest the Dough After Rolling: Letting the dough circles rest for 5–10 minutes before filling makes it easier to shape and prevents shrinking during baking.
- Bake Until Golden Brown: Keep an eye on the fatayer as they bake—12–15 minutes is ideal. They should be golden and slightly crisp, not pale or undercooked.
Joanna Gaines Fatayer Recipes
