Spinach & Cheese Fatayer with Labneh

Spinach & Cheese Fatayer with Labneh

Serves 8 (60 Fatayers) Serves 8 (60 Fatayers)
Ready in 120 min. Ready in 120 min.


  • Homemade Dough:
  • 4 2/4 tsp Dry Yeast
  • 5 dl Lukewarm Water
  • 750 g All-purpose Flour
  • 2 tsp Granulated Sugar
  • 2 tsp Salt
  • 2 dl Canola Oil
  • Spinach Fatayer:
  • 450 g frozen Emborg Whole Leaf Spinach
  • 1 tsp Salt
  • 1 large Onion
  • 2 tbsp Sumac
  • 1/2 tsp Paprika
  • 1/4 tsp Ground Black Pepper
  • 40 g Pine Nuts
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 tbsp Pomegranate Molasses
  • Cheese Fatayer:
  • 5 dl Emborg Greek Style Cheese
  • 1 dl Parsley
  • Pinch of Black Pepper
  • 1/4 tsp Oil

Fatayer is a classic Middle Eastern hit among both kids and adults, so it is a absolute must for any great dinner or lunch. Try serving it with fresh Labneh dip on the side.



  1. In a small bowl, sprinkle yeast in lukewarm water and stir. Let rest for 10 minutes.
  2. In a large bowl combine flour, sugar and salt. Gradually stir in the oil, followed by the yeast water until dough comes together. Mix well.
  3. On a lightly greased countertop, knead the dough until smooth. Place in large bowl, cover, and let rest for 1–2 hours until doubled in size.

Spinach filling:

  1. Thaw Emborg Whole Leaf Spinach and squeeze out as much water as you can. Then mix salt into the spinach. Set aside for 10 minutes.
  2. Place finely chopped onion in a large bowl with sumac, paprika and black pepper.
  3. Squeeze moisture out of the rested spinach again and mix in the bowl with onions and spices.
  4. In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. Combine with spinach mixture immediately before assembling.

Cheese filling:

  1. Mix together crumbled Emborg Greek Style Cheese, finely chopped parsley, oil and a pinch of black pepper.


  1. Preheat oven to 190˚C. Line 2 baking sheets with parchment.
  2. On a large, floured countertop, roll ¼ of the dough into a 3 mm thin sheet. Cut out 9 cm wide round circles of dough.
  3. Place 1 tbsp of the cheese filling in the centre of half of the circles and 1 tbsp of spinach filling in the other half of the circle, being careful to not let it touch the edges.
  4. To close the Spinach Fatayer, start by topping with a sprinkling of toasted pine nuts. Pull up three edges of the circle over the centre of the filling and pinch well to seal.
  5. To close the Cheese Fatayer, start by pinching the edges up, turning the flaps outwards, making a hole in the middle and closed-up sides.
  6. Brush the tops of all assembled Fatayer with olive oil and bake for about 15–20 minutes in the oven until golden.
  7. Repeat process with remaining ¾ dough.
  8. Serve warm from the oven or at room temperature with fresh Labneh - find recipe here.

Tip: You can also use 6 packs of store-bought ready-to-use pizza dough instead of making the dough yourself.