Cheese Fatayer

Cheese fatayer, or Lebanese cheese pies, are a delicious homemade fatayer recipe stuffed with an easy cheese filling and baked until golden brown. Made with a simple and adaptable fatayer dough, and a hit with kids and adults alike.

Jump to:

• Why make these Lebanese cheese pies?
• Ingredients you need for cheese fatayer:
• How to make the best Middle Eastern cheese fatayer:
• Recipe tips and tricks:
• Recipe FAQs:
• For more Middle Eastern bread recipes:
• Cheese Fatayer

Why make these Lebanese cheese pies?

• The homemade fatayer dough recipe is so simple and foolproof. You don’t require an electric mixer, and the dough is very easy to work with and only needs to rise for about an hour. It works great as a simple pizza dough!
• These are very kid friendly and freezer friendly. They make a great on the go breakfast, snack, breakfast, or something to put in a lunchbox.
• You can use the fatayer recipe to make any sort of fatayer, like spinach fatayer, meat pies, etc.

Ingredients you need for cheese fatayer:

For the fatayer dough:

Water- lukewarm is best, but this recipe is forgiving so you don’t need to worry too much about achieving a specific temperature.

Instant yeast

Sugar

Flour– All purpose plain flour is all you need.

Olive Oil– I like using the best quality I can get, because the flavor is really apparent in the dough.

Salt

For the cheese filling:

Shredded mozzarella cheese: a much more accessible cheese than akkawi or kashkaval, which are also commonly used. Mozzarella works great, has a mild flavor and good meltiness.

Feta cheese: Adds creaminess and a tart flavor

Parsley: A trademark ingredient in cheese fatayer.

Egg: helps bind everything together.

Dried mint: optional, if you can’t find it just leave it out.

How to make the best Middle Eastern cheese fatayer:

1. In a large bowl, mix together about half the flour, with most the water, the yeast, and sugar until combined. Set aside for 10 minutes or until bubbling and active.
2. After 10 minutes, to this bowl add the olive oil, remaining flour and water, and salt. Mix with a wooden spoon until well combined, then knead a few times with your hands to make sure all the flour is mixed in and the dough forms into a ball.
3. Cover and let it rise in a warm place or 45 minutes-1 hour until the dough is puffy and nearly doubled.
4. After this rise, divide dough into 16-18 balls about 40-45 g each. Let these dough balls rest for another 10 min or so, meanwhile prep the filling and preheat oven to 400F (205C). Prepare baking sheets with parchment paper.
5. Mix together the feta, mozzarella, chopped parsley, dried mint and egg.
6. Roll out the dough balls on a lightly floured surface into thin 5 inch (12-13cm) circles.
7. To make the cheese fatayer, place a big heaped tablespoon of cheese filling in the center of the dough circle. Fold one dough half up and over the cheese filling to the other half to make a half moon shape. Press the dough down firmly to seal, and crimp edges with a fork.
8. Place the pastries on the prepared baking sheets, brush lightly with olive oil (great alternative to an egg wash) and bake for 10-12 minutes or until golden brown.

Recipe tips and tricks:

• Test your yeast for freshness: Add 1 teaspoon of sugar and 2 1/4 teaspoon of yeast to 1/4 cup warm water. Check on it after 10 minutes. If it’s bubbling and smells yeasty, it’s still active and ready to go.
• Let the dough rise in a warm environment, this helps the yeast works better. I actually love placing my bowl of dough inside a turned off washer or dryer. It’s the perfect warm enclosed environment.

Recipe FAQs:

For more Middle Eastern bread recipes:

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