Quick and Easy Fatayer Recipe: Joanna Gaines’ Tasty Secret

Fatayer, a beloved Middle Eastern pastry, brings warmth and comfort to your kitchen with its delicate, pillowy texture and rich, aromatic filling.

Cultural traditions shine through each hand-crafted pocket of dough, where carefully balanced ingredients create culinary magic.

Soft, golden edges hint at the delightful surprise waiting inside these delectable parcels.

Spinach and onion mingle harmoniously, transforming humble components into something extraordinary.

The blend of flavors represents generations of home cooking passed down through family recipes.

Gaines-inspired techniques elevate this classic dish, making preparation both intuitive and enjoyable.

You’ll love how these pastries come together with minimal effort and maximum satisfaction: let’s get cooking!

Why Joanna Gaines’ Fatayer Recipes Are Worth It

• Savor Authentic Middle Eastern Flavor: This fatayer recipe delivers a delightful taste of traditional Lebanese cuisine with its perfectly balanced blend of spinach, sumac, and aromatic spices.
• Master a Stunning Pastry Technique: Creating these triangular spinach pockets requires a fun folding method that transforms simple ingredients into an impressive, restaurant-quality appetizer anyone can learn with practice.
• Quick Weeknight Meal Magic: From start to finish, this recipe takes less than an hour, making it an ideal solution for busy home cooks wanting a delicious, nutritious meal that feels special without demanding hours in the kitchen.
• Packed with Wholesome Goodness: Combining nutrient-rich spinach, heart-healthy olive oil, and protein-packed dough, these fatayer offer a balanced bite that satisfies both taste buds and nutritional needs in one delectable package.

Gather These for Joanna’s Fatayer

• Flour: Base for creating soft, pliable dough with good structure.
• Warm Milk: Helps activate yeast and provides moisture for smooth dough.
• Yeast: Essential for dough rising and creating light, airy texture.
• Sugar: Feeds yeast and supports fermentation process.
• Salt: Enhances flavor and strengthens gluten in dough.
• Olive Oil: Adds richness and helps dough become tender.

• Spinach: Main vegetable component with fresh, nutritious green flavor.
• Onion: Provides sweet and aromatic base for filling.
• Sumac: Adds tangy, citrusy Middle Eastern spice profile.
• Black Pepper: Brings warm, subtle heat to the filling.
• Allspice: Offers complex, slightly sweet undertone.
• Lemon Juice: Provides bright, acidic balance to the filling.

• Beaten Egg: Creates golden, shiny surface when brushed on fatayer.

How to Make Fatayer the Joanna Way

Step 1: Activate the Yeast

In a small bowl, combine of warm milk, yeast, and sugar. Allow the mixture to sit for 10 minutes until it becomes bubbly and frothy.

Step 2: Prepare the Dough Base

Use a stand mixer with a dough hook attachment. Mix flour and salt on low speed, creating a dry ingredient foundation.

Step 3: Combine Wet and Dry Ingredients

• Olive oil
• Yeast mixture
• Remaining of warm milk

Knead the dough on medium-low speed for 3-5 minutes until smooth. If the dough seems dry, add of extra milk or water.

Step 4: Let the Dough Rise

Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let it rest in a warm spot for 1.5 hours until it doubles in size.

Step 5: Prepare Spinach

Chop spinach and place in a colander. Sprinkle with salt, toss, and let sit for 5 minutes to draw out excess moisture.

Step 6: Sauté Onions

Heat of olive oil in a skillet over medium-high heat. Cook onions for 5 minutes until soft and golden. Transfer to a separate bowl.

Step 7: Cook Spinach

In the same skillet, heat another tablespoon of olive oil. Add spinach in batches, stirring for about 1 minute until wilted.

Step 8: Drain Spinach

Allow spinach to cool slightly. Wrap in a clean tea towel and squeeze out excess liquid thoroughly.

Step 9: Create Filling

• Drained spinach
• Sautéed onions
• Sumac
• Black pepper
• Allspice
• Lemon juice

Taste and adjust seasonings as needed.

Step 10: Roll and Cut Dough

Punch down the risen dough. Roll out on a floured surface to 1/4-inch thickness. Use a 4-inch cutter or glass to create dough circles. Let circles rest for 5-10 minutes.

Step 11: Prepare Oven

Preheat oven to 200°C (400°F). Grease two baking trays with olive oil.

Step 12: Assemble Fatayer

Place of filling in the center of each dough circle. Fold three edges to meet in the center, creating a triangle. Pinch seams firmly to seal.

Step 13: Bake

Arrange fatayer on baking trays. Brush tops with beaten egg. Bake for 12-15 minutes until golden brown.

Step 14: Serve and Enjoy

Serve these savory fatayer warm, perfect for sharing with friends and family.

Pro Tips for Tasty Fatayer

• Capture Golden Perfection: Watch your fatayer closely during baking to achieve that gorgeous amber-brown color that signals crispy, delectable edges.
• Prevent Soggy Bottoms: Thoroughly drain spinach using a clean kitchen towel or cheesecloth, pressing out every drop of liquid for a wonderfully crisp pastry.
• Master Precise Sealing: Dampen fingertips slightly when crimping dough edges, creating tight seals that keep savory spinach filling securely inside each triangle.
• Control Filling Portions: Limit spinach mixture to two tablespoons per dough circle, ensuring neat folding and preventing messy, overstuffed pastries.
• Allow Dough Relaxation: Let rolled dough circles rest 5-10 minutes before filling, which helps gluten relax and makes shaping easier without unexpected shrinkage.

Save & Store Your Fatayer Right

• Refrigerate: Seal fatayer in airtight containers lined with parchment paper to prevent sticking. Stack them gently without crushing the delicate pastry. Consume within 3 days for maximum flavor and texture preservation.
• Freeze: Individually wrap each fatayer in plastic wrap, then place in freezer-safe bags. Remove excess air to prevent freezer burn. Freeze up to 2 months for convenient make-ahead meals. Separate layers with wax paper to prevent clumping.
• Reheat: Revive refrigerated or frozen fatayer using an oven for optimal crispiness. Preheat to 175°C (350°F) and place on a baking sheet. Warm for 5-7 minutes until edges turn golden and filling heats through. Avoid microwave to maintain crisp pastry texture.

Flavorful Spins on Fatayer Recipes

• Mediterranean Meat Fusion: Replace spinach filling with seasoned ground lamb or beef mixed with pine nuts and Middle Eastern spices for a hearty protein-packed variation.
• Cheese and Herb Burst: Swap spinach for a blend of feta, mozzarella, and fresh herbs like parsley and mint, creating a creamy and aromatic filling that melts beautifully inside the pastry.
• Vegetable Mediterranean Mix: Incorporate roasted bell peppers, zucchini, and eggplant with the spinach for a more complex and colorful vegetable filling that adds extra texture and depth of flavor.
• Spicy Chicken Transformation: Use shredded chicken seasoned with za'atar, cumin, and red pepper flakes as a protein-rich alternative filling that brings a zesty kick to the traditional fatayer recipe.

A Tasty Wrap on Fatayer Recipes

Middle Eastern culinary magic transforms simple ingredients into spectacular spinach fatayer, a treasured recipe passed through generations.

Joanna Gaines masterfully captures authentic flavors with her carefully crafted technique.

Mediterranean kitchens come alive with these delicate triangular pastries filled with zesty spinach and aromatic spices.

Savory and light, these fatayer showcase the artistry of traditional baking methods.

Warm, flaky pastry embraces perfectly seasoned spinach, creating an irresistible appetizer or snack.

Such incredible flavors invite celebration – so roll up those sleeves, gather friends, share this delightful recipe, spark conversation in comments, and spread culinary joy across social media platforms!

Joanna Gaines Fatayer Recipes Recipe

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4.6 from 23 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Mediterranean-inspired fatayer, a delicate pastry pocket from Syria, blends savory cheese and herbs in a delightful handheld experience. Crisp golden edges and rich filling make this recipe a beautiful celebration of Middle Eastern culinary tradition you’ll savor with pure delight.

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Ingredients

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Main Dry Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ tablespoons sumac
• 1 teaspoon ground black pepper
• ¼ teaspoon ground allspice
• 1 teaspoon kosher salt

Wet and Fermentation Ingredients:

• 2 ¼ teaspoons (one ¼-ounce package) active dry yeast
• 1 cup warm whole milk
• ⅓ cup grapeseed or other neutral-tasting oil
• 1 large egg, lightly beaten
• Juice of 1 large lemon (about 4 tablespoons)
• Scant 1 teaspoon sugar

Filling and Seasoning Ingredients:

• 1 pound fresh baby spinach, roughly chopped
• 1 large yellow onion, finely chopped
• Extra-virgin olive oil
• Kosher salt

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Instructions

1. Dissolve the yeast in 120 milliliters (1/2 cup) of tepid milk, combined with sugar. Allow the mixture to rest and become frothy for 10 minutes.
2. In a stand mixer fitted with a dough hook, blend flour and salt at a low speed setting.
3. Gradually incorporate olive oil, prepared yeast liquid, and remaining 120 milliliters (1/2 cup) of warm milk into the flour mixture. Knead the dough at medium-low speed until achieving a smooth, slightly tacky consistency, approximately 3-5 minutes. If needed, introduce an additional tablespoon of milk to optimize dough texture.
4. Transfer the dough to a generously oiled large bowl, shaping it into a compact ball. Drape with plastic wrap and position in a warm environment, allowing it to rise and expand to double its original volume, roughly 1.5 hours.
5. Prepare the spinach by placing chopped leaves in a colander, sprinkling with salt, and letting it rest to release excess moisture.
6. Sauté diced onions in 1 tablespoon of olive oil over medium-high heat, stirring continuously until they turn soft and develop a golden hue, approximately 5 minutes. Remove and transfer to a separate mixing bowl.
7. In the same skillet, introduce another tablespoon of olive oil and wilt the spinach in batches, stirring for approximately 1 minute.
8. Once cooled slightly, wrap the spinach in a clean kitchen towel and firmly squeeze to extract remaining liquid.
9. Combine the drained spinach with sautéed onions. Enhance the mixture with sumac, black pepper, allspice, and fresh lemon juice. Adjust seasonings to personal preference.
10. Deflate the risen dough and roll it out on a lightly floured surface to a 0.5-centimeter (1/4-inch) thickness. Utilize a 10-centimeter (4-inch) circular cutter or glass to cut uniform dough circles. Allow the circles to rest for 5-10 minutes.
11. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and prepare two baking trays with a light coating of oil.
12. Position 2 tablespoons of prepared filling at the center of each dough circle. Carefully fold three edges toward the center, creating a triangular shape, and firmly seal the seams.
13. Arrange the assembled fatayer on prepared baking trays, delicately brush tops with beaten egg, and bake for 12-15 minutes until achieving a rich golden-brown color.
14. Serve the fatayer warm, ideal for communal enjoyment and sharing.

Notes

• Baking transforms these delicate pastries from soft dough to crispy golden delights with a perfect balance of crunch and tender filling.
• Moisture management matters most when preparing spinach, so thoroughly drain and press out every drop of liquid to prevent soggy results.
• Folding technique requires gentle precision, using dampened fingertips to create tight seals that keep delicious spinach tucked safely inside.
• Portion control ensures each fatayer looks beautiful and bakes evenly, so limit filling to two tablespoons per delicate dough circle.
• Resting rolled dough allows gluten to relax, creating more flexible and cooperative pastry that holds its shape during the baking process.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 176
• Sugar: 1.4g
• Sodium: 700mg
• Fat: 7.9g
• Saturated Fat: 1.7g
• Carbohydrates: 22g
• Fiber: 1.6g
• Protein: 5.1g
• Cholesterol: 6.2mg