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Spinach and goat’s cheese fatayer recipe

Spinach and goat’s cheese fatayer recipe

6 ratings

Created by Dina Macki

‘Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat – they’re not dissimilar to mini pizzas.' says Dina Macki, a food writer, recipe developer and presenter. 'You’ll find them in almost every household during Ramadan, for breaking fast.’ See method

  • Makes 22
  • Takes 1 hr
  • 103 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 3 x 145g packs pizza base mix
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 300g baby spinach, roughly chopped
  • 2 tbsp honey
  • 2 tbsp sumac or ½ lemon, zested
  • 60g pine nuts (optional)
  • 2 tbsp balsamic vinegar
  • 65g soft goat’s cheese
  • 1 medium egg, beaten
source of protein and a source of vitamin A

Each serving contains

  • Energy

    435kj
    103kcal     5%

  • Fat

    3g 4%

  • Saturates

    1g 5%

  • Sugars

    2g 3%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 15.6g Protein 3.5g Fibre 1.4g

Method

  1. Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.
  4. Crumble the cheese over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Freeze the dough only. Not suitable for freezing once baked

See more Ramadan and Eid recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

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