Fatayer bi Sabanekh wa Jibneh (Spinach and Cheese Fatayer)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 350 g plain flour
- 1 tsp fast action dried yeast
- 300 g spinach
- 150 g feta cheese, crumbled
- 1 onion, finely chopped
- 1 tbsp sumac
- 200 g natural yoghurt
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 599 kcal
- Protein
- 19.3 g
- Carbohydrate
- 75.9 g
- of which sugars
- 10 g
- Fat
- 25 g
- of which saturates
- 8.7 g
- Fibre
- 5.7 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour and yeast with a pinch of salt, 2 tablespoons of the oil and 200ml warm water to form a soft dough, then knead for 5 minutes and leave to rise, covered, for 30 minutes.
- 2
Fry the onion in the remaining oil for 5 minutes, add the spinach and cook for 5-6 minutes until wilted and any liquid has evaporated, then stir in the sumac and feta and cool slightly.
- 3
Heat the oven to 220C (200C fan, gas 7). Divide the dough into 8 pieces and roll each into a thin round.
- 4
Spoon the spinach and feta filling onto one half of each round, fold over and pinch the edges to seal.
- 5
Place on baking trays and bake for 12-15 minutes until golden.
- 6
Serve the warm fatayer with the yoghurt for dipping.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.