Cheese Fatayer
Updated Aug 15, 2026
Homemade cheese fatayer filled with mozzarella, feta, and parsley, folded into little boats and baked until melty. Great warm for breakfast, mezze, or a snack.
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Cheese fatayer is one of those things I grew up eating, especially for suhoor during Ramadan, so making them at home isn’t some novelty for me; it’s more like getting them to taste the way I remember. The dough is super easy, just flour, yeast, and olive oil. The cheese part of this cheese fatayer is a mix of mozzarella and feta wrapped that gets semi-wrapped the dough. Seriously, soo good!
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this cheese fatayer recipe.
I’ve made cheese fatayer more times than I could count, so most of what I can tell you comes from years of getting it right rather than figuring it out. The thing people ask me about most is the cheese oozing out, and the fix is all in the shaping. I pinch and press those seams closed really well and I don’t overfill them, because too much cheese will force the dough apart in the oven. A little always wants to bubble up anyway, so in the last couple of minutes of baking I push any that escapes back down with a spoon, and they come out neat every time.
The dough is where patience pays off, and it’s the part I’d never rush. It needs both rises to get that soft, pillowy texture with a slightly crisp bottom, so I let it fully double the first time and then let the shaped balls rest again before I flatten them. I always use warm water, never hot, since water that’s too hot kills the yeast, and I’ve seen that turn a whole batch flat.
The cheese blend is the ratio I’ve settled on after making these so often. Feta alone is too salty and crumbly, and mozzarella alone is gooey but a little bland, so the two together are really the whole point: the mozzarella for the melt and stretch and the feta for that tang. And because the feta is already salty, I never add extra salt to the filling.
Happy Cooking!
– Yumna
Cheese Fatayer Ingredients
- For the dough: All-purpose flour, warm water, instant yeast, sugar, salt, and olive oil. The water should be warm, not hot, right around 110°F, since water that’s too hot will kill the yeast and the dough won’t rise. This recipe uses instant yeast, which goes right in with the flour. If all you have is active dry yeast, use the same amount but proof it first in the warm water with the sugar for about 5 minutes until foamy before adding the rest.
- For the cheese mixture: Shredded mozzarella, crumbled feta, parsley, and black pepper. The mozzarella and feta are the literal center of a cheese fatayer, so I wouldn’t skimp on either. Shred the mozzarella off the block if you can, since pre-shredded has a starchy coating that keeps it from melting as smoothly. If your feta tastes especially sharp or briny, give it a quick rinse and pat it dry so it doesn’t overwhelm the mozzarella.
How to Make Cheese Fatayer
These photos show each stage of making cheese fatayer, from mixing the dough to shaping the traditional boat-like pastries. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Cheese Fatayer Recipe
1. MIX THE CHEESE FILLING
Combine the mozzarella, feta, parsley, and black pepper in a large bowl until everything is evenly mixed.
2. CHILL UNTIL READY
Chill the filling in the fridge while you prepare the dough.
3. MIX THE DOUGH
Mix the flour, water, yeast, sugar, and salt in a stand mixer fitted with the hook attachment until it comes together in a shaggy mixture. Add the olive oil and continue to mix until the dough is soft and smooth. It should feel slightly tacky, but not stick to your fingers.
4. LET THE DOUGH RISE
Cover the bowl with a slightly damp kitchen towel and leave it at room temperature until the dough doubles in size.
5. FORM THE DOUGH BALLS
Portion the dough into equal pieces and roll each one into a smooth ball. Set aside, covered so they don’t dry out, until they double in size.
6. FLATTEN AND FILL
Flatten each dough ball into a circle and spoon the cheese mixture into the center, leaving a border around the edges.
7. SHAPE THE FATAYER
Pinch the dough together from two opposite sides to create the traditional boat shape, then gently press the filling down into the center. Make sure you pinch firmly!
8. BAKE UNTIL GOLDEN
Bake until the dough is lightly golden and the cheese melts. If any cheese starts to bubble over, gently press it back into the center during the last few minutes of baking.
Full Cheese Fatayer Recipe
Cheese Fatayer Recipe
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup warm water
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ cup olive oil plus more for oiling the bowl
For the Cheese Mixture
- 3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- ¼ cup chopped parsley
- ½ teaspoon black pepper
Instructions
Make the Dough
- In a stand mixer fitted with the hook attachment, mix the flour, water, yeast, sugar, and salt until it comes together in a shaggy mixture, about 1 minute. Add the olive oil and continue to mix until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers, about 5 more minutes.
- Lift the dough from the bowl, lightly oil the bowl, and return the dough back to the oiled bowl. Cover the dough in the bowl with a slightly damp kitchen towel and set aside at room temperature until the dough has puffed and risen to double its volume, about 90 minutes.
- Remove the dough and divide into 24 pieces, about 30 grams each, and shape into round balls. Let sit in an oiled tray covered until doubled in volume, about 30 more minutes.
Make the Cheese Mixture
- In a large bowl, combine the mozzarella cheese, feta cheese, parsley, and black pepper. Set aside in the fridge until ready to use.
Assemble & Bake
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper and lightly sprinkle flour on top.
- Divide the dough into the two trays with 12 balls each and keep them covered while you work.
- Use your hands to flatten the dough in a circular shape, about 5-inches wide. Place 2 heaping tablespoons of the cheese mixture inside each circle. Pinch the dough from two opposite sides up in the shape of a boat. Press the cheese mixture down.
- Bake for 14–16 minutes until the tops are golden brown and the cheese is melted. 2–3 minutes before they finish baking, use a spoon to push down any cheese that starts to ooze out.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add spinach: Make spinach and cheese fatayer. Stir 1 cup of cooked chopped spinach into the cheese mixture. Be sure to squeeze out as much liquid as possible before mixing it in, or the filling can become watery.
- Add olives: Stir ¼ cup of finely chopped Kalamata olives into the cheese mixture. Since both the olives and feta are salty, I wouldn’t add any extra salt to the filling.
- Add sun-dried tomatoes: Stir ¼ cup of finely chopped oil-packed sun-dried tomatoes into the cheese mixture. Pat them dry first so they don’t add extra oil to the filling, and chop them small so they’re easier to distribute and the fatayer seal more easily.
Recipe Tips
- Don’t overfill the cheese fatayer. It can be tempting to add more cheese, but too much filling makes the fatayer harder to seal and increases the chance of cheese leaking out.
- Rotate the baking pans if needed. If your oven browns unevenly, turning the pans halfway through baking helps all the cheese fatayer bake evenly.
Serving Ideas
- Build a mezze platter: This is one of my favorite ways to serve cheese fatayer for brunch. Pair them with my classic hummus, baba ghanoush, labneh, homemade pita chips, stuffed grape leaves, and tabbouleh salad for a spread everyone can snack on.
- Serve with grilled chicken: If I’m turning these into a full meal, I like adding a protein alongside them. Try my shish tawook skewers, classic chicken shawarma, or baked za’atar chicken.
- Add a traditional breakfast side: Cheese fatayer fit right in as part of a Lebanese breakfast. I like serving them with Lebanese ful medames or ejjeh (a Lebanese herb omelet), along with fresh cucumbers, tomatoes, and olives.
Troubleshooting
The dough should roughly double in size after the first rise. If you’re unsure, gently poke the dough with your finger, going down about 1 inch. If the indent remains, the dough has risen enough. If it pops back out, give it a bit more time.
The water may have been too hot or too cool, or the yeast may no longer be active. And make sure you let the dough rise in a warm, draft-free spot.
This usually happens if the pastries were overfilled or the seams weren’t pinched tightly enough. Leave a small border around the filling and firmly seal both ends before baking.
If the dough springs back after shaping, let it rest for a few minutes before pinching it again. Pressing the seams together firmly helps them stay sealed in the oven.
Yes! Divide the dough into smaller portions and use less cheese mixture for each one. You may also need to reduce the baking time since the mini fatayer will bake quickly.
Comments
Thanks for this fatayer recipe! I’m wondering if you have a potato fatayer filling recipe available also?
No, I don’t—so sorry!
Hi Yumna. Tried these today, absolutely delicious, the whole family enjoyed them.
Thanks, Rima! So happy the entire family liked them!!