Spinach and feta fatayer

Fatayer is the Middle Eastern version of Spanish empanadas or Italian calzones. These doughy parcels are for giving and gathering, and make for a mean road trip snack, too.

Spinach and feta fatayer

Makes 8

Ingredients

⅔ cup (160ml) milk, slightly warmed
2 Tbsp (30ml) sugar
1 Tbsp (15ml) instant yeast
2 cups (240g) flour, + extra for dusting
1 tsp (5ml) salt
⅖ cups (100g) double-cream plain yoghurt
¼ cup (60ml) canola oil
1 egg, beaten
3 Tbsp (45ml) white sesame seeds

For the filling

1 Tbsp (15ml) olive oil
½ onion, finely chopped
2 small cloves garlic, finely grated
4 thick discs (300g) feta
200g spinach, blanched and drained
10g flat-leaf parsley
3 Tbsp (45ml) toasted and chopped walnuts
1 tsp (5ml) sumac
Salt and milled pepper
1 tsp sumac

Method

Combine the milk, sugar and yeast in a bowl, mix and set aside for a few minutes until foamy.
Combine the flour and salt in the bowl of a stand mixer. Add the yeast mixture, yoghurt and oil. Slowly mix using a dough hook attachment until the dough comes together. Increase the speed slightly and continue to knead the dough until smooth and elastic, about 3-4 minutes.
Place the dough in a large, lightly oiled bowl and cover with clingwrap touching the surface of the dough. Place in a warm area and allow to rise for about 1 hour or until the dough has doubled in size. While the dough is rising, it is the perfect time to prepare the filling.
Once risen, knead the dough to release the air, shape in 8 x 10 balls. Cover with a clean kitchen towel.
Roll out the dough balls in a circle shape to about 3mm thick. You don’t want the dough to be too thick otherwise your dough to filling ratio will be out.
To make the filling, heat the olive oil in a large pan on a medium heat. Fry the onion and garlic for about 4-5 minutes until soft and translucent. Cool.
Place ⅔ of the feta, spinach and parsley into a food processor and blend until smooth and vibrant.
Add the cooled onion mixture to the filling. Crumble in the remaining feta and add the walnuts and sumac. Season.
To assemble, place 2-3 Tbsp filling in the middle of each piece of dough. Lightly brush some egg wash on the dough around the filling. The dough should not be too wet.
To shape, imagine your dough circle in thirds. Take two of the three edges and bring them together. Pinch the dough together using your fingertips. Bring the final edge towards the folded section and pinch the dough where the fatayer is still open, right in the middle. You should end up with a triangular fatayer.
Brush the fatayers with egg wash and sprinkle with sesame seeds
Bake the fatayer parcels for about 25-30 minutes or until cooked and golden.
For the salsa, toss together all ingredients and season.