Fatayer

Method

Mix flour, yeast, salt and olive oil with warm water to form a soft dough, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 90 minutes until doubled in size. Finely chop spinach and onions, then combine with sumac, lemon juice, salt and olive oil to make the filling. Divide dough into 12 equal pieces and roll each into a thin circle, place a spoonful of filling in the centre, then fold into a triangle, pinching edges firmly to seal. Arrange on oiled baking trays, cover loosely and prove for 30 minutes. Brush with olive oil and bake at 200°C for 18-20 minutes until golden and crisp. Serve warm or at room temperature with yoghurt if desired.