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Lama and Sarah - Cheese and Spinach Fatayer

Prep time: 1 hour (+ resting)    Cook time: 30 mins    Serves: 6


Sesame seeds, to sprinkle


250g plain flour

1tsp salt

1/2 tsp dried yeast

160ml lukewarm water


500g English spinach, finely chopped

1/2 small onion, finely chopped

1/2 parsley, finely chopped

250g feta, crumbled

1tbs sumac

1tbs pomegranate molasses


1tbs olive oil

1tsp lemon juice

1tsp sumac

200g grape or cherry tomatoes, quartered

1 smal red capsicum, thinly sliced

12 green olives, quartered

12 black olives, quartered

1 green spring onion, finely chopped

1/2 cup mint leaves


  1. To make dough, sift combined flour, salt and yeast into a mixer fitted with a paddle attachment. Mix to combine. Replace paddle with a dough hook and knead to form a soft dough.
  2. Transfer dough into a large oiled bowl. Cover with a tea towel and set aside in a warm place for about 1 hour or until doubled in size.
  3. Meanwhile, to make filling, place spinach in a colander. Lightly sprinkle with salt and toss to combine. Set aside for 10 minutes. Transfer spinach to a large clean tea towel and gather corners to form a ‘bag’. Squeeze out as much excess moisture as possible.
  4. Transfer spinach to a bowl and stir in remaining ingredients. Season with pepper.
  5. Preheat oven to 200C. Line an oven tray with baking paper.
  6. Punch dough down and divide in half. Roll one half out on a lightly floured surface until about 3mm thick. Cut out 10cm rounds.
  7. Place about a tablespoon of compacted filling into centre of rounds and fold in dough from three sides to form a triangular parcel. Pinch edges firmly to seal.
  8. Repeat with remaining pastry and filling. Brush fatayer with egg and sprinkle with sesame seeds.
  9. Bake for 25-30 minutes, or until golden and crisp.
  10. To make salad, whisk oil and lemon juice in a bowl. Season. Add remaining ingredients. Toss to combine.
  11. Serve fatayer with salad.