Cheese Fatayer (Printable)
Golden-baked cheese fatayer filled with feta, mozzarella and parsley — ideal for snacking, mezze, or light meals.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, more as needed
→ Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/2 teaspoon nigella seeds or black sesame seeds (optional)
11 - 1 egg white
12 - Freshly ground black pepper, to taste
→ Egg Wash
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# How To Cook:
01 - Combine flour, yeast, sugar, and salt in a large mixing bowl. Incorporate olive oil, then gradually add warm milk while kneading to form a soft, elastic dough. Add extra milk a tablespoon at a time if necessary. Cover and let the dough rise in a warm spot for 60 minutes until doubled in volume.
02 - In a separate bowl, mix together crumbled feta, shredded mozzarella, finely chopped parsley, nigella or black sesame seeds if using, egg white, and freshly ground black pepper. Combine thoroughly.
03 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
04 - Deflate the risen dough and divide into 12 equal portions. Roll each into a ball, then flatten into rounds approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese filling in each dough round’s center. Fold the edges over the filling to create a triangle or oval shape, pinching seams firmly to seal.
06 - Arrange shaped pastries on the prepared baking sheet. Whisk together egg yolk and milk or water, then brush this mixture over the tops.
07 - Bake in preheated oven for 18 to 22 minutes, or until golden brown. Let cool slightly before serving.
# Expert Suggestions:
01 -
- It’s the kind of warm, melty snack that disappears faster than you think—dangerously moreish when just out of the oven.
- The recipe is forgiving: even wonky shapes turn out irresistibly tasty after baking.
02 -
- If you rush the dough rise on a cold day, you’ll end up with dense pockets that just don’t have the same charm.
- I discovered that pinching the seams tightly with slightly damp fingers keeps the filling securely inside, which was a game-changer after one too many cheese leaks.
03 -
- Don’t skip sealing the seams firmly, or you’ll be cleaning up cheesy puddles from your baking tray.
- Brushing with egg yolk gives that signature shine—sometimes I add a pinch of paprika to the yolk for color and warmth.