Fatayer sabanekh

Method

Make the dough by combining flour, yeast, salt, olive oil and warm water, kneading until smooth and elastic, then set aside to rise for one hour until doubled. Meanwhile, finely chop the spinach and onions, then mix with lemon juice, sumac, pine nuts, salt and pepper, pressing out excess moisture. Divide the dough into twelve portions, roll each into a thin oval about 10cm long, then fill with a spoonful of spinach mixture and fold into a triangular parcel, pinching the edges to seal. Place on oiled baking trays and prove for thirty minutes. Bake at 200C for fifteen to twenty minutes until golden brown and crispy. Serve warm with lemon wedges.