Crispy Spinach & Cheese Fatayer
Flaky Lebanese pastries stuffed with garlicky spinach, onion, and cheese, baked until golden and served with fresh chili peppers and parsley. A 25-minute weeknight dinner that tastes like a beirut bakery.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 6 sheets frozen phyllo dough
- 3 cups fresh spinach, roughly chopped
- ½ medium yellow onion, minced
- ¾ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 whole red chili peppers, thinly sliced
- 3 tbsp olive oil
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add onion and cook until translucent, ~2 minutes.
- 2
Add spinach in batches, stirring until completely wilted and any liquid has evaporated, ~4 minutes total.
- 3
Stir in feta and half the parsley. Season with salt and pepper, then transfer to a bowl to cool slightly.
- 4
Preheat oven to 400°F. Brush 3 phyllo sheets with oil, stack them, and cut into 6 equal squares on a baking sheet.
- 5
Divide filling among squares, fold two opposite corners to center (triangle shape), brush tops with oil.
- 6
Bake until golden and crispy, ~12 minutes. Top with fresh chili slices and remaining parsley. Serve warm.
Tools you’ll need
- large skillet
- baking sheet
- pastry brush
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