Name: Cheese Fatayer (Levantine Savory Hand Pies) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Levantine
Ingredients: 3 cups All purpose flour (420 grams); 2 ¼ tsp Instant yeast (7 grams); 1 tbsp Sugar (12.5 grams); 1 tsp Kosher salt (5 grams); ½ cup Water, warmed (120 grams); ½ cup Milk, warmed (120 grams); ¼ cup Olive oil (53 grams); 1 ½ cups Mozzarella, shredded (340 grams); 1 ½ cups Feta, crumbled (340 grams); ¼ cup Parsley, fresh, finely chopped; 2 tbsp Mint, fresh, finely chopped; 1 Egg, beaten (for egg wash); 1-2 tbsp Sesame seeds (black and/or white, untoasted)

Jump to Recipe· 4.1 from 14 reviews

If you’re searching for a delightful, flaky, and cheesy treat to brighten up your snack time or impress guests, you’ve got to try this Cheese Fatayer (Levantine Savory Hand Pies) Recipe. These golden pockets of cheesy goodness come from the Levant region, offering a perfect blend of mozzarella and tangy feta wrapped in a tender, yeast-risen dough. Each bite bursts with fresh herbs and melty cheese, making them utterly addictive and heartwarmingly satisfying. Once you get the hang of this recipe, these savory hand pies will become one of your go-to dishes for gatherings, lunches, or cozy nights in.

Ingredients You’ll Need

The image shows four parts of a cooking process placed in a grid on a white marbled surface. The first frame has a silver mixing bowl with yellow melted butter and white flour inside. The second frame shows the same silver bowl with a smooth, round dough ball placed in the center. The third frame again shows the silver bowl with the dough ball, now slightly larger and puffed up. The fourth frame has a white bowl with grated white cheese, small white curds, and finely chopped green herbs on one side; a spoon rests inside the bowl among the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Simple yet essential, the ingredients for this Cheese Fatayer (Levantine Savory Hand Pies) Recipe come together to create a beautiful balance of flavors and textures — from the lightness of the dough to the richness of the cheese.

All-purpose flour: Provides the perfect structure for soft, fluffy dough.
Instant yeast: Promotes a tender rise in the dough for that just-right fluffy texture.
Sugar: Feeds the yeast and gives a subtle hint of sweetness to the dough.
Kosher salt: Enhances the overall flavor, balancing the richness of the cheese.
Warm water: Activates the yeast and helps form the dough.
Warm milk: Adds richness and tenderness to the dough.
Olive oil: Gives the dough moisture and a subtle fruity flavor.
Mozzarella (shredded): Offers gooey, melty texture that makes each bite luscious.
Feta (crumbled): Adds a tangy, salty punch that balances the mozzarella.
Fresh parsley (finely chopped): Brings a bright, herbal freshness to the filling.
Fresh mint (finely chopped): Adds a lovely aromatic lift and depth to the cheese mix.
Egg (beaten): Used for the egg wash to achieve that perfect golden crust.
Sesame seeds: Sprinkle on top for a subtle crunch and a toasty nuttiness.

How to Make Cheese Fatayer (Levantine Savory Hand Pies) Recipe

Step 1: Mix Your Dough

Start by combining the flour, yeast, sugar, and kosher salt in the bowl of your stand mixer. This dry base sets the foundation for your dough’s texture. Next, add the warm water and milk along with olive oil, which keeps the dough tender and flavorful. Mix everything using a dough hook attachment until you’ve formed a smooth, elastic ball, adding flour if it feels too sticky. This process, taking around 5 to 7 minutes, creates the perfect pliable dough that will puff up beautifully.

Step 2: Let the Dough Rise

Once mixed, lightly oil the dough ball so it doesn’t dry out, cover it with a clean tea towel, and let it rest in a warm spot. This hour-long rise allows the yeast to work its magic and doubles the dough’s size, resulting in that airy lightness you want in your Cheese Fatayer.

Step 3: Prepare the Cheese Mixture

While the dough is rising, mix your mozzarella, crumbled feta, freshly chopped parsley, and mint in a bowl. This combination of cheeses and herbs is what gives these hand pies their irresistible, fresh, and savory profile—don’t skimp on the herbs, as they brighten the mixture perfectly.

Step 4: Divide and Rest the Dough

After the dough has doubled in size, divide it into 12 even portions for standard-sized fatayer. Shape each portion into a tight ball and let rest for 10 minutes, covered, to relax the gluten. This step is key to making rolling out the dough easier and preventing shrinkage during baking.

Step 5: Roll out Into Circles

Preheat your oven to 400°F (205°C). Using a rolling pin, flatten each dough ball into a ¼ inch thick circle. A helpful tip is to flip the dough circles so that the sticky side is facing up; this tackiness helps when sealing the fatayer later. Arrange them on parchment paper-lined baking sheets, preparing for the filling step.

Step 6: Fill and Shape Your Fatayer

Spoon 1 to 2 tablespoons of the cheese mixture onto the center of each dough circle. To form the iconic levatnine hand pie shape, pinch or fold the dough into a triangular or boat shape, sealing the edges tightly so the cheese doesn’t leak out during baking. Take your time pinching well — the secret to perfectly shaped, no-mess fatayer.

Step 7: Egg Wash and Sesame Topping

Brush the edges and tops of each shaped pie with beaten egg. This not only gives a beautiful golden sheen but also ensures the sesame seeds stick nicely. Sprinkle black, white, or mixed sesame seeds generously on top for a nutty flavor and a lovely finish.

Step 8: Bake to Golden Perfection

Bake the fatayer in your preheated oven for about 10 to 12 minutes. You’ll want to see golden brown dough with gooey melted cheese peeking through the little pockets. Keep an eye on them as oven temperatures vary, and these pies are best served warm for that fresh-from-the-oven experience.

How to Serve Cheese Fatayer (Levantine Savory Hand Pies) Recipe

Five golden brown triangular baked pastries sit on a round metal cooling rack against a white marbled surface. Each pastry has a thick, slightly glossy crust sprinkled with black and white sesame seeds. The center of each pastry is hollow and filled with a mixture of white cheese and small green herbs, creating a contrast of creamy textures and fresh green flecks. The pastries have a puffy, soft look with browned edges that suggest a crispy finish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish your Cheese Fatayer with a sprinkle of freshly chopped parsley or extra sesame seeds after baking for a fresh and appealing look. A drizzle of good quality olive oil or a side dollop of labneh adds an extra layer of creaminess and tang that pairs beautifully.

Side Dishes

These savory hand pies shine when accompanied by a light cucumber and tomato salad dressed with lemon juice and olive oil. A cup of warm, spiced mint tea or a simple yogurt dip also elevates this Levantine classic into a well-rounded meal.

Creative Ways to Present

Try arranging your Cheese Fatayer on a wooden board with small bowls of za’atar, olives, and pickled turnips for a vibrant mezze platter. You could also turn these into picnic-friendly snacks by serving them alongside fresh fruit and nuts for a casual, on-the-go option.

Make Ahead and Storage

Storing Leftovers

Place leftover cheese fatayer in an airtight container and refrigerate for up to 3 days. To keep the crust from getting soggy, it’s best to reheat rather than store for longer periods.

Freezing

To freeze, arrange unbaked, shaped fatayer in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container. When you’re ready, bake directly from frozen, adding a few extra minutes to the baking time for perfect results.

Reheating

Reheat leftover or frozen fatayer in a preheated oven at 350°F (175°C) for about 8 to 10 minutes until warmed through and crisp on the outside. Avoid microwaving if you want to preserve that signature flaky, golden crust.

FAQs

What makes fatayer different from regular pies?

Fatayer are smaller, hand-held Levantine pies typically filled with cheese, spinach, or meats and folded into distinctive shapes like triangles or boats, unlike larger, traditional pies. The dough is usually lighter and fluffier, making them perfect finger foods.

Can I use other cheeses in this Cheese Fatayer recipe?

Absolutely! While the blend of mozzarella and feta is classic for the balance of melty texture and tang, you can experiment with other cheeses like ricotta, halloumi, or even goat cheese for different flavors and textures.

Is there a vegetarian version of fatayer?

Yes! The cheese version featured here is naturally vegetarian, and there are also spinach and herb fillings that are popular in the Levant. These pies offer a delicious meat-free option without compromising on flavor.

How do I make sure the fatayer dough doesn’t get soggy?

To avoid sogginess, make sure to pinch and seal the dough edges very tightly so the cheese filling stays contained. Also, bake them until the crust is golden and fully cooked, and reheat leftovers in the oven rather than microwaving.

Can Cheese Fatayer be made gluten-free?

While this recipe uses all-purpose flour, you can try substituting a gluten-free blend designed for yeast breads. Keep in mind that gluten-free doughs behave differently and may require some experimentation for the best texture.

Final Thoughts

There is something undeniably comforting about freshly baked Cheese Fatayer (Levantine Savory Hand Pies) Recipe — those golden, herb-kissed pockets filled with gooey cheese are a joy to make and even more fun to eat. Whether you’re sharing with family, packing them for lunch, or serving a spread of Middle Eastern delicacies, this recipe is a winner every time. I can’t wait for you to try it and make it your own!