Cheese Fatayer

Why You’ll Love This Recipe

I like this recipe because it’s quick, simple, and uses just a few ingredients while still tasting impressive. The combination of feta and ricotta creates a filling that’s creamy, tangy, and perfectly balanced. The parsley adds a touch of freshness, while the puff pastry bakes up light and crispy. I also enjoy how versatile these are—they can be served warm from the oven or at room temperature, and they pair beautifully with dips or salads.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 sheet puff pastry (thawed)
1 cup crumbled feta cheese
1 cup ricotta cheese
1/4 cup fresh parsley (finely chopped)
1 egg yolk (for brushing)
Salt and pepper to taste

Directions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Roll out the puff pastry on a lightly floured surface until about 1/8 inch thick. Cut into circles using a large cutter.

Step 3: In a bowl, mix together feta, ricotta, parsley, salt, and pepper until well combined.

Step 4: Place 1 tablespoon of filling onto each pastry circle. Fold the dough in half and press the edges firmly to seal.

Step 5: Arrange the pastries on the baking sheet. Brush the tops with egg yolk.

Step 6: Bake for 20–25 minutes, or until golden brown and puffed. Let cool slightly before serving.

Servings and Timing

This recipe makes about 12 servings.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I add shredded mozzarella to the filling for extra gooeyness. I’ve also swapped parsley for fresh mint or dill, which gives a lovely twist. For a spicier version, I mix in a pinch of chili flakes. When I want a richer pastry, I sprinkle sesame or nigella seeds on top before baking.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven for 8–10 minutes until crispy again. They also freeze well—I freeze them unbaked on a tray, then transfer to a bag and bake directly from frozen, adding a few extra minutes to the baking time.

FAQs

Can I make these with homemade dough?

Yes, I sometimes use a simple yeasted dough instead of puff pastry for a more traditional fatayer.

Can I use only one type of cheese?

Yes, just feta or ricotta works, though I like the creamy balance when using both.

Do I need to seal the edges with water or egg?

I usually press firmly, but a little water or egg wash helps keep them sealed.

Can I make them ahead of time?

Yes, I assemble them a few hours in advance and refrigerate until baking.

Can I freeze cheese fatayer?

Yes, I freeze before baking and cook directly from frozen when needed.

What can I serve with them?

I like them with hummus, tzatziki, or a fresh salad.

Can I make them bite-sized?

Yes, I cut smaller pastry circles and fill with less cheese for mini fatayer.

Do they taste good at room temperature?

Yes, they’re delicious warm or cooled, making them great for parties and picnics.

Can I add spinach to the filling?

Yes, spinach and cheese is a classic combination and works really well here.

How do I keep the pastry from getting soggy?

I avoid overfilling and make sure the pastry is sealed tightly before baking.

Conclusion

Cheese fatayer are a delicious pastry I love making when I want something cheesy, flaky, and satisfying. The mix of feta and ricotta wrapped in puff pastry creates the perfect balance of flavor and texture. Whether I serve them as a snack, appetizer, or part of a bigger meal, they always bring a taste of comfort and are sure to please everyone at the table.