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Pumpkin Fatayer

These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!



For 4 Serving(s)


  • 1 1/2 c all-purpose flour
  • 1/2 t instant yeast
  • 1/2 c warm water
  • 1/2 t salt
  • 3 T olive oil
  • 2 lb pie pumpkin
  • 1 clv garlic
  • 2/3 c feta cheese
  • 1/4 c oregano
  • 1 T pine nuts
  • pepper

Pumpkin Fatayer Directions

  1. For the dough, place the flour in a big mixing bowl, then make a hollow in the center. Sprinkle the yeast into the ghollow, then drizzle in the warm water. Mix together, then add 1/2 tsp of the salt and 2 tbsp of the olive oil. Transfer to a lightly floured surface and knead until the dough is smooth and no longer sticky, about 5 minutes. Cover with a clean dish cloth and set aside.
  2. Preheat the oven to 450˚F. Arrange the pumpkin on a baking sheet and top with the remaining tbsp. of olive oil, the garlic, and a sprinkling of salt. Stir to coat with oil. Roast until soft, stirring occasionally, 25-30 minutes. Set aside and allow to cool for a few minutes. Purée in a food procesor until smooth.
  3. Divide the dough into four equal pieces. Shape each piece into a ball. Use a rolling pin to roll each ball out very thinly. Dollop a fourth of the pumpkin purée onto each round, then top with some feta, oregano, and pine nuts. Moisten the dough edges with a bit of water, then join the edges into a rough triangle shape.
  4. Place a sheet of parchment onto a baking sheet, then arrange the fatayer on the baking sheet. Bake until golden brown, 10-15 minutes. Allow to cool for a few minutes before serving.

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