Spinach & Goat’s Cheese Fatayer

Spinach And Goat’s Cheese Fatayer Recipe | Ramadan And Eid Recipes ...

Take a look at this energizing Ramadan recipe, and it might see you through the upcoming month of fasting.

Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat, and they’re not dissimilar to mini pizzas. You will find them in almost every household during Ramadan, for breaking fast.


This recipe requires 60 mins Preparation & Cooking time. Serves Makes 22.



  • 65g soft goats cheese#ad
  • 3 x 145g packs pizza base mix
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 300g baby spinach, roughly chopped
  • 2 tbsp honey
  • 2 tbsp sumac or ½ lemon, zested
  • 60g pine nuts (optional)
  • 2 tbsp balsamic vinegar
  • 1 medium egg, beaten



  • Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.
  • Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.
  • Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.
  • Crumble the cheese#ad over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.


Freezing and defrosting guidelines:

  • In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
  • Freeze the dough only. Not suitable for freezing once baked


Lentils, Goats Cheese with Caramelized Walnuts – Popular Gourmet Recipe



Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.



  • 100g/3½oz soft goats’ cheese #ad
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • few sprigs oregano
  • 300g/10½ oz Spanish pardina lentils or other green lentils
  • 600ml/20fl oz fresh vegetable stock
  • 2 ripe vine tomatoes, skins removed and chopped
  • 75g/2½oz caster sugar
  • handful shelled walnuts #ad


For the dressing

  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp finely chopped chives
  • ½ tsp finely chopped mint



  • Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
  • Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
  • To make the dressing, mix the ingredients together in a bowl.
  • To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.


Spelt Pancakes with Whipped Goats Cheese

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since ancient times. And was an important staple food in parts of Europe till medieval times.

This is delicious pancake recipe, whether you enjoy them on Pancake Day or you are a regular on Saturday morning.

Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats’ cheese and beetroot in this recipe perfectly.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves 2 -4.



For the pancakes

  • 150ml/5fl oz full-fat milk#ad
  • 260g/9½oz wholemeal spelt flour
  • 4 large free-range eggs
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp baking powder

To assemble

  • 100g/3½oz soft goats’ cheese #ad
  • 100g/3½oz Greek yoghurt
  • 2 cooked baby beetroots, finely sliced
  • 4 radishes, finely sliced
  • handful watercress
  • drizzle runny honey



  • To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.
  • Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.
  • Whisk together the goats’ cheese and Greek yoghurt in a mixing bowl until softened.
  • Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats’ cheese on the side. Finish with a drizzle of honey.
  • Enjoy your meal!