Spinach and goat’s cheese fatayer recipe

Method

1. 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.
2. 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.
3. 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.
4. Crumble the cheese over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• Freeze the dough only. Not suitable for freezing once baked

• We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.