Try these delicious Spinach & Cheese Fatayer with Labneh. 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. Click here for full recipe.

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Spinach & Cheese Fatayer with Labneh

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.

2 hr

8 persons

Ingredients

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Instructions

Dough

  • In a small bowl, sprinkle yeast in lukewarm water and stir. Let rest for 10 minutes.

  • 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.

  • 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

  • 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.

  • Place finely chopped onion in a large bowl with sumac, paprika and black pepper.

  • Squeeze moisture out of the rested spinach again and mix in the bowl with onions and spices.

  • In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses. Combine with spinach mixture immediately before assembling.

Cheese filling

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

Assembling

  • Preheat oven to 190˚C. Line baking sheets with parchment.

  • On a large, floured countertop, roll a workable portion of the dough into a 3 mm thin sheet. Cut out 9 cm wide round circles of dough.

  • 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.

  • 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.

  • 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.

  • Brush the tops of all assembled Fatayer with olive oil and bake for about 15–20 minutes in the oven until golden.

  • Repeat process with remaining dough.

  • Serve warm from the oven or at room temperature with a labneh yoghurt dip

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

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emborg
2 hr
8 persons

Spinach & Cheese Fatayer with Labneh

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.



8 persons

Ingredients

Add to shopping list

Instructions

Dough

  • 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.

Assembling

  • 1. Preheat oven to 190˚C. Line baking sheets with parchment.

  • 2. On a large, floured countertop, roll a workable portion 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 dough.

  • 8. Serve warm from the oven or at room temperature with a labneh yoghurt dip