Cheese Fatayer Bites (Printable)
Golden baked pockets of feta and mozzarella, ideal for mezze, snacks, or a light vegetarian meal.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm whole milk, plus additional as needed
→ Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/2 teaspoon nigella seeds or black sesame seeds, optional
11 - 1 large egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 large egg yolk
14 - 1 tablespoon milk or water
# Directions:
01 - Combine all-purpose flour, instant dry yeast, sugar, and salt in a large mixing bowl. Add olive oil and integrate. Gradually incorporate warm milk, kneading to form a soft, elastic dough. Add extra milk if necessary. Cover and allow dough to rise in a warm environment for approximately 60 minutes, or until doubled in volume.
02 - In a separate bowl, blend crumbled feta cheese, shredded mozzarella, finely chopped parsley, nigella seeds if using, egg white, and freshly ground black pepper until evenly combined.
03 - Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
04 - Punch down the risen dough and divide into 12 equal portions. Roll each portion into a ball, then flatten each to form a 4 to 5 inch round.
05 - Place a generous tablespoon of cheese filling at the center of each dough round. Fold the dough edges over filling to create a triangle or oval shape, pinching seams firmly to ensure complete closure.
06 - Arrange filled fatayer on the prepared baking sheet. Whisk egg yolk with milk or water, then brush tops thoroughly.
07 - Bake for 18 to 22 minutes, or until deep golden brown. Allow to cool briefly before transferring to serving platter.
# Expert Advice:
01 -
- The dough is softer and easier to handle than youd imagine (just dont tell everyone how simple it really is)
- Each pocket bursts with creamy, tangy cheese and herby brightness—the kind of filling that always disappears first at gatherings
02 -
- If you rush shaping, the cheese might leak out and create crispy puddles (delicious, but messy).
- Adding the egg white to the filling keeps it super creamy and stops cheeses from drying out mid-bake.
03 -
- If dough sticks, dust hands lightly with flour rather than adding more—it keeps them tender.
- Let the cheese mixture rest a few minutes before filling; the flavors blend and it’s easier to handle.