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Fatayer bi Jibn

Ingredients

Preparation

  1. Make as the preceding recipe, fatayer bi sabanikh, but replace the spinach filling with 1 pound feta cheese mashed with a fork and mixed with a little pepper and 3 tablespoons extra-virgin olive oil.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCookbooks
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