Spinach and feta fatayer recipe

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Rating:

5/ 5 stars 15 Votes
  • Cuisine: Moroccan

The flavour of the feta through the spinach with the spices is very moorish, I ate these regularly as a daytime snack throughout Syria.

Ingredients

500g fresh spinach, blanched
250g Persian feta
1 onion, finely chopped
Olive oil
Salt & pepper
½ teaspoon ground allspice
1 dessertspoon sumac
400g puff pastry
Flour

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Preparation

Preheat oven to 180°C/Gas 4.

Make sure that the spinach has all the excess water squeezed out, and then roughly chop.

In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well. Make sure all ingredients are mixed well.

Cut the puff pastry into 10cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.

To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.

Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.

Place the pies on foil on a baking sheet and bake in the oven for 25-30 minutes until golden brown.

If you enjoyed this Spinach and feta fatayer recipe then browse more Moroccan recipes, side dish recipes, cheese and dairy recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

   
19 Mar 2011 08:15 AEST
catherine ross
please send me the receipt
Agree(3 people agree)
Disagree(0 people disagree)
15 Aug 2010 04:13 AEST
Tilly
Canberra
Wonderful
I made these for dinner last night and they were delicious! There is a difference between the video and the print recipe on this website. Have they substitued cayenne and cinnamon, with allspice and sumac? There is also difference in the methods. In the print method it actually left out the feta, I think it needs editing. I think my circle cutter was smaller, so I managed to make 20 and still had enough left over for a generous sized pie for lunch today!
Agree(2 people agree)
Disagree(3 people disagree)
31 Jul 2009 03:37 AEST
The Hammer
Randwick
quick and tasty
How good are these? Took me half an hour to make, and they are super-tasty. Here's a tip: don't be tempted to put too much filling in each one. The amount he suggests is just right. Too much and they get too soggy/moist. Go big on the sumac if you want a bit of kick. Try to use a less salty fetta, also.
Agree(5 people agree)
Disagree(0 people disagree)
30 Oct 2008 10:06 AEST
karura
kingsgrove
i love it!
made some last night after watching the show, very tasty fatayer!
Agree(3 people agree)
Disagree(0 people disagree)

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