Cheese Fatayer (Printable)
Flaky dough pockets stuffed with feta, mozzarella and parsley, brushed with egg yolk and baked golden.
# What You Need:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, plus more as needed
→ For the Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/2 teaspoon nigella seeds or black sesame seeds, optional
11 - 1 large egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 large egg yolk
14 - 1 tablespoon whole milk or water
# How-To:
01 - Combine flour, instant yeast, sugar, and salt in a large mixing bowl. Add olive oil and mix to incorporate. Gradually pour in the warm milk, kneading until a soft, elastic dough forms. Additional milk can be added as needed for consistency. Cover the bowl and set aside to rise in a warm area for 1 hour, until doubled in volume.
02 - In a separate bowl, combine crumbled feta, shredded mozzarella, finely chopped parsley, nigella seeds if using, egg white, and a pinch of freshly ground black pepper. Mix thoroughly to distribute ingredients evenly.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
04 - Deflate the risen dough and divide into 12 equal parts. Roll each piece into a ball, then flatten into a circle about 4 to 5 inches wide.
05 - Place a generous tablespoon of cheese filling at the center of each dough circle. Fold edges over the filling to form a triangle or oval, pinching seams securely to seal.
06 - Transfer shaped fatayer to the prepared baking sheet. Whisk egg yolk with milk or water and brush the mixture over the tops.
07 - Bake for 18 to 22 minutes until pastry is golden brown. Remove from oven and allow to cool briefly before serving.
# Expert Advice:
01 -
- Once you bite into the warm, golden crust and melting cheese, you'll know why I keep sneaking just one more from the tray.
- It’s endlessly adaptable—swap in your favorite cheeses or add herbs you love, and make it your own every time.
02 -
- If you don’t seal the edges firmly, some of the cheese will bubble right out and crisp up (which isn’t the worst, honestly, but a sealed fatayer is heavenly).
- Letting the dough rise somewhere cozy makes the biggest difference—cold corners lead to dense, sad pastries.
03 -
- Don’t rush the resting time for the dough—the oven rewards your patience with a soft, puffy bite every time.
- If you sprinkle nigella seeds or sesame on top before baking, the aroma is out of this world when they come out of the oven.