Fatayer are Levantine hand pies — soft dough folded into triangles around a lemony spinach filling. The air fryer bakes them golden in 14 minutes. Here's how.
Key takeaways
Q: How do you make fatayer in an air fryer?
A: Fill dough rounds with lemony spinach, fold into triangles, and air fry at 190°C (375°F) for 12–14 minutes, until golden.
Q: What's the filling?
A: Spinach with onion, sumac, lemon and olive oil (sometimes feta).
The method
Wilt and drain spinach well, then mix with onion, sumac, lemon and olive oil — draining is key so the dough doesn't go soggy. Spoon onto dough rounds and fold up into three-cornered triangles, pinching the seams firmly to seal. Brush with oil and air fry until golden.
The recipe
Air Fryer Fatayer
Ingredients
- Soft bread dough
- 300g spinach, wilted
- Onion, sumac, lemon
- Olive oil
Method
- Mix drained spinach with onion and sumac.
- Fill dough rounds; fold into triangles.
- Pinch the seams; brush with oil.
- Air fry at 190°C for 12–14 minutes.
Tips
- Drain the spinach well so the dough stays crisp.
- Pinch the seams firmly so they don't open.
- Sumac and lemon give the bright tang.
Frequently asked questions
How do you make fatayer in an air fryer?
Fill dough rounds with a drained lemony spinach mixture, fold into triangles and seal, brush with oil, and air fry at 190°C for 12–14 minutes until golden.
What's in fatayer filling?
Wilted, well-drained spinach with onion, sumac, lemon and olive oil; some versions add feta or pine nuts.
How do you stop fatayer opening up?
Drain the spinach well so the filling isn't wet, and pinch the three seams together firmly to seal before cooking.