Fatayer (Swiss Chard Pies)
Serves 12
45 mins prep
15 mins cook
60 mins total
Fatayer with Swiss chard and feta cheese are healthy and so scrumptious. A nice handy snack to reach out to, anywhere and anytime of the day. Provides good amount of healthy fats, fiber and potassium.
0 servings
Dough
Filling
Topping (optional)
Dough
Take the warm water and sprinkle yeast over it. Scatter the sugar on the top. Allow it to stand in a warm dark place for about 10 to 15 minutes until the yeast bubbles/foams up on the surface.
Add olive oil to the flour and rub it in. Then add the yogurt and rub it well into the flour. Next add the flour to the yeast-water mixture. Add salt and mix lightly.
Give it just a few minutes for the flour to absorb the moisture. Then add the bran and flaxseed meal and mix it in.
Knead it well to make a dough that is not too sticky, adding the minimum flour needed. If it is just a little sticky its okay. As the dough will later absorb the moisture. It is important to use as little flour as possible and to not make the dough very dense.
Let the dough rise to double its size. This may take time. It varies between one hour to 2 or more hours. Give it time to rise nicely.
Filling
Meanwhile, prepare the Swiss chard filling. Heat the olive oil in a cooking pan. Add the grated garlic and stir. Then add the chopped leeks and sauté few minutes.
Next add the chopped Swiss chard and sliced red pepper. Sauté until wilted. Drain any juices.
Add the mint, feta cheese, walnuts, sumac or lemon zest, red pepper flakes and salt. Adjust the seasoning to taste.
Make sure the filling is not too wet, otherwise it will be difficult to seal the fatayer dough or the seal may open up.
Making Fatayer (Swiss Chard Pies)
Preheat oven to 425ºF (220ºC).
Once the yeast dough has doubled in size, punch it down and divide into 10 to 12 equal portions. Allow the dough portions to rest a little while.
Take one dough portion and with your fingers flatten it into a round disc about 1/4 inch thick. You may use a rolling pin if you prefer.
There are two ways to make the fatayer.
(A) Place two tablespoons of filling into the center of the circle. Bring two sides of the circle to form a triangle shape and pinch the dough to seal.
Close the third side in and form a pyramid shape, sealing the sides well.
(B) Another shape to try is a circular layered form with filling inside. Make four slits in the dough at the periphery of the circle.
Place two tablespoons of the filling in the center. Grab one leaf of the circle and shape it around the filling. Bring the opposite leaf of the circle and seal the edges.
Repeat with the remaining two leaves of the dough in a similar fashion to create a layered circular form, revealing some of the center filling.
Make sure to pinch and seal the edges well.
Place the fatayer over a parchment lined baking sheet, making sure to space them apart by at least 2 inches to allow enough room for them to rise a little. Allow the fatayer to rest until the dough swells. This may take up to 15 to 20 minutes.
Brush lightly with some water or whisked egg whites on the surface of the fatayer, if you prefer. Sprinkle the black seeds/sesame seeds/flaxseeds on the top. Bake for 15 to 20 minutes until it is nicely browned on the top. If needed may broil the tops a little, making sure to watch carefully for a minute or two.