I have a deep love for puff pastry, and when I know I have some of it hanging out in my freezer or fridge, this recipe for Za'atar & Feta Cheese Pies definitely is a contender. I love it because it's so easy to whip up and definitely satisfies my cravings for the authentic middle eastern Za'atar flatbread. It's a quick hack version of it in my eyes.
These pies come together in 10 minutes, and the best part is that I usually have all the ingredients in my pantry and fridge. I usually serve them as appetizers, have them for lunch, or serve them as the perfect brunch dish as well. They look pretty fancy but let's not tell anyone how long they took to make.
Za'atar is one of my favorite Middle Eastern spice and herb blend which you can easily find at your local Middle Eastern shop (or maybe even on Amazon). In this recipe, it is complimented so well by the saltiness of the feta cheese and olives, and the crispiness of the puff pastry dough. Make sure that when you make the puff pastry squares, you use a fork to pierce the center where the filling goes, to ensure it doesn't puff up and kick your filling off! But other than that, it's a really straight forward recipe. The question is... when are you making it?
PS. If you're looking for a sweet version of these pies that follows a fairly similar method, check out my Easy Apple Hand Pies!
- 1 sheet puff pastry
- ¼ can sliced black olives
- 50-100 g Feta cheese (add to your liking)
- 3-4 tbsp Za'atar (add to your liking)
- Start by making sure your puff pastry is at room temperature by taking it out of the fridge about 30 minutes before using (if frozen, thaw overnight in the fridge).
- Using a lightly floured surface, roll out the puff pastry sheet (if not already rolled), and cut into square shapes about 2" in length/width. You can make them smaller or larger depending on your preference.
- Mix the feta, olives, and za'atar together in a bowl. Taste and adjust to your liking.
- Create a ¼ inch think line around the puff pastry squares by pressing down using something sharp (other end of a spoon). Don't actually cut the dough, simply make an indentation.
- Lightly pierce the middle of the puff pastry several times with a fork, ensuring you don't do this to the edges. This makes sure that the middle part doesn't puff up and dislodge the filling
- Arrange the squares on a parchment lined baking sheet, and spoon the mixture and spread evenly around the square, leaving the edges empty.
- Pop into the oven at 400F for roughly 10-15 minutes, or until the edges are golden brown. Enjoy!
- Taking the pastry out of the fridge and allowing it to come to room temperature makes it much more supple to work with and less prone to cracking.
- Adjust the square sizes and the thickness to your liking.
These are really good but my pastry puffs up and doesn’t form a”bed” as n your photo.
Amina Al-Saigh says
Hi Jenny! Did you prick the middle of the puff pastry with a fork? Make sure you do this all over which will help it form a bed and not puff up.