15-Minute Spinach & Feta Fatayer
Crispy, flaky pastry triangles bursting with garlicky spinach, salty feta, and a bright squeeze of lemon. No dough-making required—store-bought phyllo turns this Lebanese classic into a weeknight snack.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- ¾ cup crumbled feta cheese
- 2 cloves garlic, minced
- 6 sheets phyllo dough sheets
- ½ whole lemon, halved
- 3 tbsp olive oil
Instructions
- 1
Stir spinach, feta, minced garlic, salt, and pepper in a small bowl until combined.
- 2
Lay one phyllo sheet flat. Brush lightly with olive oil and fold in half lengthwise.
- 3
Spoon 2 tbsp filling near the top corner, then fold into a triangle by folding corner over corner down the length of the strip.
- 4
Repeat with remaining phyllo and filling, creating 6 triangles total.
- 5
Heat 3 tbsp olive oil in a 10-inch nonstick skillet over medium-high until it shimmers, about 1 minute.
- 6
Fry triangles 2–3 minutes per side until golden brown and crispy. Squeeze lemon over warm fatayer and serve immediately.
Tools you’ll need
- small mixing bowl
- 10-inch nonstick skillet
- spatula
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