Spinach Fatayer

Begin by preparing the spinach: Place it in a medium-sized bowl and squeeze completely dry, transferring it to another bowl. Alternatively, use a cheesecloth to squeeze it dry.

Heat olive oil in a medium-sized pan over medium heat. Add the diced onions and cook, stirring occasionally, until they just begin to turn golden-brown. Remove from heat.

While the onions and oil are still warm, stir in the dried spinach, lemon juice, chopped walnuts, dried pomegranates, pomegranate molasses, sumac, and a generous pinch of salt. Set the mixture aside to cool.

For the dough, heat water until it reaches 60°C — warm enough to only slightly activate the yeast. This temperature is crucial for the texture of the dough.

In a large bowl, combine the all-purpose flour, yeast, olive oil, and the heated water. Mix with your hands until it forms a cohesive ball of dough. Cover with a tea towel and let it rest for about 10 minutes.

Preheat the oven to 190°C.

Divide the dough into 25 g balls. Roll each ball out to about 0.3 cm thick, forming a circle.

Place one heaping teaspoon of the filling in the center of each dough circle.

To shape into triangles, imagine the circle in thirds. Start with the side closest to you and pinch the ends upwards towards the center, then pinch up the other sides to meet in the middle, forming a triangle.

Repeat with the remaining dough balls and arrange them on a baking sheet.

Remaining filling can be frozen or refrigerated for later use.

Bake in the preheated oven for about 20 minutes, or until golden, flipping the baking sheet halfway through for even browning.

Allow the pastries to cool before serving. Enjoy!