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Fatayer Spinach Stuffed Bread

Contributed by: Chris WebAdmin. of

Great for Snacks or Parties, Fatayer Spinach-Stuffed Bread is a Middle Eastern style flatbread filled with spinach, pine nuts and feta cheese. It goes great with many types of dips.


  • 1 bunch fresh spinach, stems removed
  • 1/4 lb feta cheese, crumbled 125 g
  • 1/4 cup toasted pine nuts * 50 mL
  • 1 envelope (8 g) active dry yeast
  • 1 cup lukewarm water 250 mL
  • 3 cups all-purpose flour 750 mL
  • 1 tsp salt 5 mL
  • 1/2 cup olive oil (approx.), divided 125 mL
  • coarsely ground black pepper


* Place in baking pan and toast in 350 F (180 C) oven until golden brown and fragrant, about 5 minutes.

Steam washed spinach until wilted, about 3 minutes. Blot with paper towels to remove excess water. Chop and place in a bowl; stir in feta and pine nuts. Set aside.

Stir yeast into lukewarm water and set aside for 10 minutes.

Combine flour and salt in large bowl and make a well in the center. Pour yeast mixture and 4 tbsp (60 mL) of olive oil into the well. Stir to gradually incorporate flour. Turn out onto work surface and knead for 10 minutes. Shape dough into a smooth ball and place in large oiled bowl. Cover loosely with tea towel and set aside in a warm place until doubled in volume, about 1 hour.

Turn out onto large oiled baking sheet; use fingertips to work dough into a 15x12-inch (38x30 cm) rectangle. Spread spinach mixture over dough, leaving a 1-inch (3 cm) border. Grind black pepper liberally over filling. From widest side, fold dough in half. Pinch edges to seal; with a sharp knife make a shallow cut along fold. Cover with tea towel and set aside in a warm place 30 minutes. Preheat oven to 400¼F (200¼C). Brush dough with remaining olive oil and bake on lowest oven rack 20 minutes or until light golden brown.

Preparation time: 20 minutes

Total rising time: 1 1/2 hours

Baking time: 20 minutes

Serving Size: Makes one 16x7-inch (40x18 cm) filled flatbread.

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