Fiteer Meshaltet (Egyptian Cheese Pastry)
A crispy-outside, creamy-inside Egyptian layered pastry filled with cheese and herbs. Each flaky square shatters when you bite it, releasing melted cheese and fresh dill inside.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- ½ teaspoon salt
- ½ cup olive oil, divided
- 1.5 cups feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- ½ cup fresh dill, finely chopped
- ¼ teaspoon black pepper
Instructions
- 1
In a large bowl, mix together 2 cups flour and 0.5 teaspoon salt until combined.
- 2
Pour 0.75 cup water into the flour mixture and stir with a wooden spoon until a shaggy dough forms with no dry flour visible, about 1 minute.
- 3
Sprinkle a little flour on your work surface, tip the dough out onto it, and knead by pushing it away from you with the heel of your hand, folding it back, and rotating a quarter turn — repeat for 5 minutes until the dough is smooth and springy.
- 4
Divide the dough into 8 equal pieces by rolling it into a rope and cutting it with a knife into 8 sections, each about the size of a golf ball.
- 5
In a small bowl, mix together 1.5 cups crumbled feta, 1 cup shredded mozzarella, 0.5 cup fresh dill, and 0.25 teaspoon black pepper until evenly distributed.
- 6
Take one dough ball and, using your fingers, stretch it into a thin, roughly circular sheet about 8 inches across and thin enough to nearly see through — the thinner the better.
- 7
Spoon about 3 tablespoons of the cheese mixture onto one half of the stretched dough, leaving a 1-inch border around the edges.
- 8
Fold the empty half of the dough over the filling to form a half-moon, then press the edges firmly with your fingers to seal them shut.
- 9
Repeat steps 6–8 with the remaining 7 dough balls and filling until all four fiteer are formed and sealed.
- 10
Pour 2 tablespoons olive oil into a large skillet and place it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 1 minute.
- 11
Carefully lay one sealed fiteer into the hot oil and cook for 3–4 minutes until the bottom is deep golden brown with darker, crispy edges, watching it for color change.
- 12
Using a thin spatula or fish turner, slide under the fiteer and flip it in one quick motion, then cook the second side for 2–3 minutes until equally golden brown.
- 13
Transfer the cooked fiteer to a plate lined with paper towels and repeat steps 10–12 with the remaining three fiteer, adding 2 tablespoons fresh oil to the pan before cooking each batch.
- 14
Once all fiteer are cooked and cooled for 1 minute, cut each one in half with a sharp knife and arrange on a serving plate.
Tools you’ll need
- large mixing bowl
- wooden spoon
- work surface (counter or cutting board)
- knife
- small mixing bowl
- 12-inch skillet or larger
- thin spatula or fish turner
- paper towels
- serving plate
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