Levantine Morning Medley: Mortadella & Spinach Fatayer

Method

1. 1

   Preheat your oven to a welcoming 180°C (350°F). This gentle warmth is perfect for coaxing out the best in our delightful spinach fatayer, ensuring a golden, flaky crust.

2. 2

   While the oven prepares, turn your attention to the Beef Mortadella. Aim for roughly 6-8 slices.

3. 3

   Place the spinach fatayer on a baking sheet. Once the oven reaches temperature, slide them in. Allow them to warm through for 10-12 minutes, or until the pastry is golden and puffed, and the filling is piping hot, filling your kitchen with an inviting aroma.

4. 4

   Meanwhile, set a spacious non-stick pan over medium heat. Drizzle in a tablespoon of rich olive oil and let it shimmer gently, a prelude to the sizzle to come.

5. 5

   Carefully lay the thinly sliced mortadella into the warmed pan. Listen to the delightful sizzle as the edges begin to crisp and curl, developing a beautiful light char and releasing their irresistible, savoury fragrance. Cook for 1-2 minutes per side.

6. 6

   Once golden and slightly curled, gently remove the mortadella from the pan and arrange it artfully on a warm serving platter. It should look wonderfully enticing.

7. 7

   By now, your fatayer should be beautifully puffed and golden. Carefully remove them from the oven and transfer them to the same serving platter, nestling them beside the savoury mortadella slices.

8. 8

   To complete this morning masterpiece, finish with a generous grinding of fresh black pepper over the mortadella. Serve immediately with your favourite hot beverage, and delight in this easy, yet elegant, Middle Eastern breakfast.