Sheet-Pan Spinach & Cheese Fatayer
Crispy, flaky Lebanese hand pies stuffed with herbed spinach and cheese, baked until golden. Ready in 20 minutes with store-bought pastry.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 10 oz thawed frozen spinach, squeezed dry
- ¾ cup feta cheese, crumbled
- ⅓ cup white onion, finely diced
- 1 whole lemon (juiced)
- 8 sheets phyllo dough sheets
- 3 tbsp olive oil
Instructions
- 1
Mix spinach, feta, onion, lemon juice, salt, and pepper in a bowl until evenly combined.
- 2
Preheat oven to 400°F. Line a sheet pan with parchment paper and lightly brush with olive oil.
- 3
Lay one phyllo sheet on the pan. Brush lightly with oil, then top with a second sheet and brush again.
- 4
Spoon filling along one long edge, then roll tightly and curve into a triangle. Repeat with remaining sheets.
- 5
Brush all fatayer with oil. Bake for 12–15 minutes until golden brown and crispy.
- 6
Cool for 2 minutes, then serve warm with flatbread or a side salad.
Tools you’ll need
- mixing bowl
- sheet pan
- parchment paper
- pastry brush
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