The DELICIOUS Savoury Pies Every Middle Easterner Loves

by Middle Eats
Fatayer Savoury Pies

Fatayer are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make-ahead and freeze food, perfect for snacking on or serving at a party. Today I’ll show you the perfect dough, and we’ll be making the 4 classic flavours, Spinach, Cheese, Meat and Za’atar.

  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies
  • Fatayer Savoury Pies

Follow along with the 📝 recipes below👇🏾👇🏾

Fatayer Savoury Pies
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Rating: 5.0/5
( 1 voted )
Serves: 68 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Cheese Filling: (makes 24)

Fatayer Savoury Pies

  • 250g Mozzarella, Akkawi, or Nabulsi cheese
  • 200g Feta Cheese
  • 20g Parsley
  • 2 Eggs
  • 1 Tbsp Nigella Seeds
  • 1 Tsp Dried Mint

Spinach Filling: (makes 24)

Fatayer Savoury Pies

  • 250g Spinach
  • 250g Onion
  • 30g Pine nuts
  • 2 Cloves Garlic
  • 4 Tbsp Olive oil
  • 2 Tbsp Lemon juice
  • 1 Tbsp Sumac
  • 1 Tbsp Pomegranate Molasses
  • 1 Tsp salt
  • 1/4 Tsp Pepper
  • 1/4 Tsp Cayenne pepper
  • 1/4 Tsp Paprika

Meat filling: (makes 24)

Fatayer Savoury Pies

  • 250g Lamb mince or high-fat beef
  • 175g Tomatoes
  • 125g Onion
  • 1.5 Tbsp Tomato Paste
  • 1 Tsp Salt
  • 1 Tsp Paprika
  • 1/2 Tsp Sumac
  • 1/4 Tsp Pepper
  • 1/4 Tsp Cayenne

Zaatar: (makes 8)

Fatayer Savoury Pies

  • 2 Tbsp Zaatar
  • 2 Tbsp Olive Oil

Dough: (makes ~68)

Fatayer Savoury Pies

  • 1kg All-Purpose Flour
  • 540g Whole Milk or water
  • 240g Vegetable Oil
  • 4 Tsp Sugar
  • 4 Tsp Dry Active Yeast
  • 2 Tsp Salt


Cheese filling:

Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with the remaining ingredients. Mix well to combine


Mix to combine

Spinach filling:

  1. Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
  2. Add half the oil to a pan, and toast the pinenuts until golden
  3. Add the other half of the oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
  4. Once cooled add the onion, pinenuts, and remaining ingredients to the spinach and mix together

Meat filling:

  1. Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
  2. Knead together until well incorporated and the mixture can form a smooth log


  1. Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
  2. In your stand mixer, add the flour and salt. Mix together briefly
  3. Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
  4. Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
  5. Oil a bowl, and add the dough, then allow to rest for 30 minutes
  6. After resting portion out into 25g pieces then shape and top them

To cook:

Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro

Recipe video


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