Fatayer are a type of hand-pies that are not just native to Lebanon. Like many of our dishes, fatayer (fa-ty-a) are enjoyed all over the Middle East.
Dough is filled will meat or spinach, and sometimes cheese or za’tar, and pinched closed on top to create a triangle. Traditionally eaten warmed or at room temperature, they are the perfect snack, mezze dish, or on-the-go breakfast.
Over the years, my family has found ways to adapt their recipes to the ingredients that have been widely available in the states. One shortcut that my family takes with this recipe is the dough. We use premade frozen dinner roll dough. I have tried many different variations of fatayer over the years, and I can never taste the difference between the dough we use and theirs.
Fatayer, Fatiya
Ingredients
- 1 bag Rhodes dinner rolls frozen
Meat Filling
- 1/2 lb ground lamb or chuck
- 1/2 small onion diced
- 1/4 cup lemon juice
- 1/4 cup pine nuts
- salt & pepper to taste
Spinach Filling
- 1 lb package baby spinach
- ½ small onion diced
- 1/4 cup lemon juice
- 1/4 cup oil
- 1/4 cup pine nuts
- salt & pepper to taste
Instructions
- Thaw Rhodes Rolls in the microwave for 2 minutes.
- Flatten the rolls by hand or with a rolling pin.
- Combine all ingredients (meat OR spinach filling)
- Fill rolls with the mixture, and pinch them into a triangle. Leave the meat pies slightly open on top. Close the spinach pies completely.
- Bake 350º, 15 minutes.
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