Spinach Fatayer (Triangular Filled Pastries)

Dough

• 350 g Plain flour
• 7 g Instant yeast
• 1 tsp Fine sea salt
• 3 tbsp Olive oil
• 210 ml Water, lukewarm

Filling and shaping

• 1 large Yellow onion
• 1 tbsp Olive oil
• 300 g Spinach
• 1 medium Lemon
• 2 tsp Sumac
• ½ tsp Fine sea salt

1. Put the plain flour, instant yeast and fine sea salt in a mixing bowl and whisk to combine. Add the olive oil and lukewarm water, then mix to a shaggy dough.
2. Knead the dough on a lightly oiled surface for 8 to 10 minutes until smooth and elastic. Return to the bowl, cover, and leave in a warm place until doubled in size.
3. Meanwhile, finely dice the yellow onion. Warm the olive oil in a saucepan over medium heat, add the onion and a pinch of the fine sea salt, then cook for 8 to 10 minutes until soft and lightly golden.
4. Add the spinach to the pan in batches and cook just until wilted. Tip into a sieve-strainer and press firmly to remove as much liquid as possible, then return to the pan off the heat.
5. Finely grate the lemon zest, then squeeze the juice. Stir the zest and 2 tbsp lemon juice into the spinach mixture with the sumac and remaining fine sea salt, then taste and adjust with more lemon juice if you like it sharper.
6. Heat the oven to 220°C (430°F) and line a baking-tray. Punch down the dough, then divide it into 10 equal pieces and roll each into a ball.
7. On a lightly floured surface, roll each ball into a round about 10 to 12 cm wide. Spoon a little filling into the centre, then pinch two sides together and bring up the third side to form a triangle, sealing the seams well.
8. Arrange the fatayer on the tray and lightly brush the tops with a little olive oil. Bake for 12 to 15 minutes until puffed and golden, then cool for 5 minutes before serving warm or at room temperature.

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