Sunday, 27 July 2014

Fatayer, Borek with puff pastry, spinach and feta

Make sure you don't overfill the fatayer, as it won't close/seal
Fold in thirds towards the middle, leaving a tiny hole at the top
Enjoy spinach and feta fatayer fresh out of the oven!

1 sheet of ready rolled puff pastry
500 g blanched spinach
250 g feta cheese
1 medium sized onion, chopped finely
1/2 tsp. all spice powder
1 tsp. sumac
Salt and pepper to taste
Olive oil

Method :
Heat olive oil in a pan and light fry the onions till tender. Add the spinach, spices, feta cheese, seasoning and mix well.
Roll out the puff pastry into 10 cm rounds (I placed a cup and cut around it) and fill each round with a scooped spoon of the spinach mixture. Bring up three sides of the round to form a pyramid and pinch the edges to seal it.
Place the pies / fatayars on a baking sheet, brush lightly with some olive oil and bake in a preheated oven for 25 to 30 mins or until pastry is golden brown and cooked through (I flipped mine over halfway so none of the pastry was soggy) at gas mark 5.

Recipe from: