Fiteer Meshaltet

A crispy, golden Egyptian cheese and herb pastry folded into delicate layers. Baked until the exterior shatters and the filling is warm and melty.

casualcomfortegyptianmiddle-easternvegetariancheesecrispyflaky

Ingredients

1
Set the oven to 400°F and wait until the indicator light turns off or you hear a beep, about 8 minutes, so the oven is fully heated.
2
In a small bowl, mix together the crumbled feta cheese, chopped dill or parsley, 0.25 teaspoon salt, and 0.125 teaspoon black pepper using a spoon until evenly combined.
3
Lay one phyllo sheet flat on the counter and brush the entire surface lightly with melted butter using a pastry brush, coating it evenly.
4
Lay a second phyllo sheet directly on top of the buttered sheet and brush it with melted butter the same way.
5
Spread half of the cheese and herb filling across the center of the stacked phyllo sheets in a thin, even line.
6
Fold the phyllo sheets in half over the filling by lifting the long edge closest to you and folding it toward the opposite edge, creating a rectangle.
7
Repeat steps 3–6 with the remaining 2 phyllo sheets, remaining melted butter, and remaining cheese filling to create a second fiteer.
8
Place both folded fiteer pastries on a sheet pan lined with parchment paper, spacing them 2 inches apart.
9
Brush the top of each fiteer generously with any remaining melted butter, coating the surface evenly.
10
Bake at 400°F for 12–15 minutes, until the phyllo turns golden brown and the surface looks crispy and slightly darker at the edges.
11
Remove the sheet pan from the oven using oven mitts and let the fiteer cool for 2 minutes before serving.

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