Fatayer bi Sabanekh (Spinach and Sumac Hand Pies)

Ingredients

• 3 cups (375g) all-purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons olive oil, plus more for brushing
• 1 cup (240ml) warm water
• 1 lb (450g) fresh spinach, washed and finely chopped
• 1 medium onion, finely diced
• 3 tablespoons sumac
• 1/4 cup pine nuts, toasted
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon ground allspice
• Pinch of Aleppo pepper or black pepper

Before you cook

• Dissolve the sugar in the warm water, sprinkle the yeast over the top, and let it sit for 10 minutes until foamy.
• Combine the flour and salt in a large bowl, make a well, and pour in the yeast mixture and 3 tablespoons of olive oil.
• Mix and knead for about 8 minutes until you have a smooth, elastic dough.
• Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour, until doubled in size.
• Place the chopped raw spinach in a colander, sprinkle with a little salt, and let it sit for 15 minutes to draw out moisture.
• Squeeze the spinach firmly in a clean kitchen towel until it is very dry.
• Combine the squeezed spinach, diced onion, sumac, toasted pine nuts, allspice, and pepper in a bowl, holding back the lemon juice and 2 tablespoons of olive oil for later.
• Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.

Steps

1. Stir the lemon juice and the reserved 2 tablespoons of olive oil into the spinach filling right before you're ready to assemble the pies.
2. Punch down the risen dough and divide it into 16 equal pieces, rolling each into a ball.
3. Roll each ball out on a lightly floured surface into a circle about 5 inches across.
4. Spoon about 2 tablespoons of the spinach filling into the center of each circle.
5. Bring two points of the circle's edge up and pinch them together above the center.
6. Bring the third point up to meet the other two and pinch all three seams firmly closed, forming a sealed triangle with no gaps.
7. Dip your fingertips in flour if the dough becomes sticky while sealing.
8. Place the shaped triangles on the lined baking sheets, spaced an inch apart.
9. Bake for 15 to 18 minutes, until the pastry is golden brown on top and lightly browned on the bottom.
10. Brush the hot pies lightly with olive oil as soon as they come out of the oven.
11. Let the fatayer cool for 5 minutes before serving warm or at room temperature.