15-Min Crispy Meat Fatayer
Flaky phyllo triangles stuffed with spiced ground beef, baked until golden and puffy. A Lebanese classic that feels fancy but comes together in 15 minutes—no yeast dough required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- ½ lb ground beef
- ½ medium yellow onion, finely diced
- 8 sheets phyllo sheets (thawed)
- 3 tbsp olive oil
- ½ tsp ground allspice
- 1 tbsp pomegranate molasses or lemon juice
- 2 tbsp pine nuts (toasted, optional)
Instructions
- 1
Preheat oven to 400°F. In a skillet over medium-high, brown ground beef with diced onion, breaking up clumps, until no pink remains, about 4 minutes.
- 2
Stir in allspice, pomegranate molasses, and a pinch of salt. Remove from heat and cool 1 minute.
- 3
Brush a phyllo sheet lightly with olive oil. Fold it in half lengthwise to form a long strip.
- 4
Spoon 1 tbsp meat filling near the bottom corner. Fold phyllo corner over filling to form a triangle, then fold triangle up and over until you reach the end.
- 5
Place seam-side down on a parchment-lined sheet pan. Repeat with remaining phyllo and filling to make 8 fatayer.
- 6
Brush fatayer with remaining olive oil. Bake until golden and crispy, 8–10 minutes. Scatter pine nuts over top if using.
Tools you’ll need
- large skillet
- parchment-lined sheet pan
- pastry brush
- spoon
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