Fatayer Recipes by Joanna Gaines with a Rustic Spin

These delectable fatayer pastries dance with Mediterranean flavors that instantly transport you to sun-drenched Lebanese kitchens.

Flaky, tender dough wraps around vibrant spinach fillings like a culinary embrace.

Each bite tells a story of generations perfecting their craft with passionate precision.

Delicate golden edges whisper promises of robust, herbaceous goodness waiting inside these elegant parcels.

Spices and fresh ingredients meld together, creating a symphony of taste that celebrates simple, soulful cooking.

Handcrafted with love, these pastries connect you to centuries of culinary tradition.

Check out this recipe and unlock the secrets of an irresistible Middle Eastern treasure that will spark joy at your dining table.

Tools Needed for Fatayer Recipe

• Stand Mixer: Perfect for kneading dough smoothly and efficiently.
• Dough Hook Attachment: Essential for developing gluten and creating smooth dough texture.
• Small Bowl: Used for activating yeast mixture.
• Large Bowl: Needed for dough rising and resting.
• Plastic Wrap: Covers dough during rising process.
• Colander: Helps drain excess moisture from spinach.
• Skillet: Used for sautéing onions and cooking spinach.
• Clean Tea Towel: Perfect for squeezing out spinach liquid.
• Mixing Bowl: Great for combining filling ingredients.
• Rolling Pin: Helps roll out dough to desired thickness.
• 4-inch Cutter or Glass: Creates uniform dough circles.
• Baking Trays: Used for baking fatayer.
• Pastry Brush: Helps apply egg wash on top of fatayer.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

How to Prepare Joanna Gaines’ Fatayer

Unleash Spinach Fatayer Magic

• Awaken the Yeast

Blend warm milk, yeast, and sugar in a cozy bowl. Let the mixture bubble and dance for 10 minutes until frothy and alive.

• Build the Dough Foundation

Grab your stand mixer and combine flour and salt, creating a soft, powdery base. Drizzle in olive oil, yeast mixture, and remaining milk. Knead the dough until it becomes silky smooth and elastic.

• Let the Dough Rise and Shine

Coat a large bowl with olive oil. Cuddle the dough into a perfect ball, cover, and let it rest in a warm spot. Watch it transform and double in size over 1.5 hours.

• Prepare Spinach Filling

Chop spinach and sprinkle with salt to draw out moisture. Sauté onions until golden and fragrant. Gently cook spinach in the same skillet, then squeeze out excess liquid using a clean towel.

• Craft the Flavor Explosion

Mix spinach, onions, sumac, black pepper, allspice, and a splash of lemon juice. Taste and dance with the seasonings until perfectly balanced.

• Shape and Create

Roll out the dough on a floured surface. Cut into circles and let them relax. Place a generous spoonful of filling in the center of each circle. Fold the edges into a beautiful triangle, pinching the seams tight.

• Bake to Golden Perfection

Preheat the oven to a toasty 200°C. Brush the fatayer with beaten egg and bake until they turn a gorgeous golden brown, about 12-15 minutes.

• Celebrate and Devour

Serve these warm, irresistible spinach fatayer straight from the oven. Share with loved ones and watch their faces light up with joy.

Tips for Delicious Fatayer Fillings

• Boost Your Baking Success: Expert Spinach Fatayer Tips
• Moisture Management: Squeeze spinach thoroughly to prevent soggy pastries. Use a clean kitchen towel and apply firm pressure to remove excess liquid completely.
• Dough Perfection: Check yeast activation by ensuring it's bubbly and fragrant. Warm environments help dough rise faster, so place it near a warm spot like a sunny windowsill.
• Flavor Enhancement: Experiment with additional herbs like fresh mint or parsley for extra depth. Toasted pine nuts can add a delightful crunch to the spinach filling.
• Storage Savvy: Freeze uncooked fatayer on a tray, then transfer to freezer bags for quick future meals. Reheat directly from frozen at 180°C for 15 minutes to maintain crispy texture.

Serving Joanna Gaines’ Fatayer

• Pair with Zesty Salad: Serve spinach fatayer alongside a crisp, tangy salad with fresh lemon vinaigrette to balance the rich, savory flavors.
• Create Mezze Spread: Arrange fatayer on a platter with hummus, olives, and pickled vegetables for a traditional Middle Eastern appetizer experience.
• Enjoy as Afternoon Snack: Pack these handheld pastries for a delightful lunch companion or quick bite during work or school breaks.
• Complement with Yogurt Dip: Prepare a simple garlic-herb yogurt sauce for dipping, adding a cool, creamy element to the warm, spiced fatayer.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Calories: 370 kcal

Servings: 11

Ingredients for Joanna Gaines’ Fatayer

• Flour: Choose high-protein bread flour for better texture and rise.
• Salt: Use fine sea salt for even distribution and balanced flavor.
• Yeast: Select fresh active dry yeast for reliable fermentation.
• Milk: Opt for whole milk to enhance dough richness and softness.
• Sugar: Use white granulated sugar to activate yeast effectively.
• Olive Oil: Select extra virgin olive oil for authentic Mediterranean flavor.

• Spinach: Pick fresh, crisp spinach leaves with vibrant green color.
• Onions: Choose sweet yellow onions for mild, caramelized flavor.
• Sumac: Use ground sumac for tangy, lemony Middle Eastern touch.
• Black Pepper: Select freshly ground black pepper for intense aroma.
• Allspice: Opt for whole ground allspice for warm, complex notes.
• Lemon Juice: Use fresh-squeezed lemon juice for bright acidity.

• Egg: Select farm-fresh eggs for golden, glossy pastry surface.
• Extra Olive Oil: Use high-quality olive oil for brushing and greasing.

Storing Joanna Gaines’ Fatayer Properly

• Meal Planning & Storage Advice
• Batch Preparation: Make a large batch of fatayer and freeze unbaked triangles on a baking sheet. Once frozen, transfer to freezer bags for quick future meals that stay fresh up to 3 months.
• Smart Storing Technique: Keep baked fatayer in an airtight container inside the refrigerator. Consume within 3-4 days for optimal taste and texture. Reheat in an oven at 180°C for 5-7 minutes to restore crispiness.
• Portion Control Strategy: Prepare individual-sized portions during meal prep. Pack these handy spinach pastries for work lunches, picnics, or quick grab-and-go breakfasts that provide balanced nutrition.
• Companion Serving Suggestion: Pair fatayer with yogurt dip, fresh salad, or light tahini sauce. These complementary sides enhance flavor and transform a simple pastry into a complete, satisfying meal experience that delights taste buds.

Rustic Joanna Gaines Fatayer Recipes

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4.5 from 36 reviews

• Total Time: 45 minutes
• Yield: 11 1x

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Description

Joanna Gaines’ fatayer delivers Middle Eastern pastry perfection with flaky dough and savory spinach filling. Delicate triangles showcase Lebanese culinary traditions, inviting you to savor each delicious bite.

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Ingredients

Scale 1x2x3x

• 1 pound fresh baby spinach, roughly chopped
• 1 large yellow onion, finely chopped
• 3 ½ cups (840 ml) all-purpose flour
• 1 cup (240 ml) warm whole milk
• 2 ¼ tsps (one ¼ oz package) active dry yeast
• ⅓ cup (80 ml) grapeseed or other neutral-tasting oil
• 1 large egg, lightly beaten
• Juice of 1 large lemon (about 4 tbsps)
• 1 ½ tbsps sumac
• Extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp ground black pepper
• Scant 1 tsp sugar
• ¼ tsp ground allspice

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Instructions

1. Yeast Activation: Dissolve yeast in tepid milk with sugar, allowing the mixture to become frothy and develop for 10 minutes.
2. Dough Preparation: In a stand mixer, combine flour and salt, then gradually integrate olive oil, yeast liquid, and warm milk. Knead until achieving a smooth, slightly tacky consistency, adjusting with additional milk if necessary.
3. First Proofing: Transfer dough to an oiled bowl, shape into a compact ball, cover with plastic wrap, and let rise in a warm environment until doubled in volume, approximately 1.5 hours.
4. Filling Creation: Sauté diced onions in olive oil until golden, then wilt spinach in batches. Drain spinach thoroughly, combine with onions, and season with sumac, black pepper, allspice, and lemon juice.
5. Dough Shaping: Roll out dough to 0.5-centimeter thickness, cut into 10-centimeter circles, and let rest briefly. Place 2 tablespoons of filling in the center of each circle.
6. Fatayer Assembly: Fold three edges toward the center, creating a triangular shape, and seal seams securely.
7. Baking Process: Preheat oven to 200 degrees Celsius, prepare oiled baking trays, arrange fatayer, brush with beaten egg, and bake for 12-15 minutes until golden-brown.
8. Serving: Present warm fatayer, perfect for communal enjoyment and sharing.

Notes

• Activate Yeast Perfectly: Ensure tepid milk (not hot) activates yeast without killing microorganisms, creating a frothy foundation for soft, airy dough.
• Control Dough Moisture: Add milk sparingly to achieve slightly tacky texture, preventing dry or overly sticky consistency that compromises fatayer’s delicate structure.
• Squeeze Spinach Thoroughly: Completely remove excess liquid from spinach to prevent soggy filling and maintain crisp, structured pastry edges during baking.
• Seal Edges Strategically: Press fatayer triangle seams firmly to prevent filling leakage and ensure uniform, professional-looking pastry presentation during baking.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 370
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 30 mg