Fatayer Sabanekh (Spinach Triangles)

Serves: 4
Preparation time: 1½–2 hours, plus rising
Cooking time: 25 minutes

Ingredients:
For the dough

• 400g wholemeal or white bread flour or a mixture, plus extra for rolling out
• 1 sachet instant dry yeast
• ½ tsp salt
• About 200ml warm water

For the filling

• 400g chopped fresh spinach
• 1 large onion, chopped
• 2 tsp sumac or the juice of 1 extra lemon
• Juice of 1 lemon
• 3 tbsp olive oil
• ½ tsp salt

Direction:

1. In a bowl, mix the flour, yeast and salt, then gradually add enough of the warm water to form a soft but not sticky dough. 
2. Knead for a couple of minutes until smooth and elastic, then roll it into a ball. 
3. Cover and leave in a warm place for a couple of hours to double its size.
4. Prepare the filling by mixing the spinach with all remaining filling ingredients. 
5. Place the filling in a colander over a bowl so it will drain out any excess fluid while you prepare the dough. 
6. If the filling is too wet, it will stop the dough edges from sticking and sealing the filling inside the triangle shape.
7. Knead the dough again for a few minutes. 
8. Take a chunk of the dough and roll it out on a lightly floured surface to 2–3mm thick, then cut it into neat circles with a round pastry cutter or a cup, depending on the size you want. 
9. Roll out and cut the remaining circles.
10. Preheat the oven to 230ºC/Gas 8 and place a baking tray in the oven to heat.
11. Place a spoonful of the drained filling on a circle of dough, then fold over the edges to form a triangle and press the edges together to seal.
12. Place the fatayer on the heated oven tray, allowing little space between them as they expand while baking.
13. Bake in the oven for about 20 minutes until they are slightly golden and crisp.
14. Leave to cool on a wire rack before serving.