Ingredients

The following ingredients have 18 Servings
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 1 cup warm water (not hot)
  • 3 cups all purpose flour
  • ½ tablespoon sugar
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 1 pound (450g) frozen spinach leaves (or 2 pounds (900g) fresh spinach leaves)
  • 1 medium yellow onion (diced)
  • 2 lemons
  • 1 tablespoon sumac
  • ½ teaspoon salt

Instruction

  • In a small sized mixing bowl, add water (make sure it's warm, as hot water can kill the yeast), salt, yeast, ½ cup of flour, stir well and let it sit aside until the mixture gets bubbly.
  • In another medium sized mixing bowl add olive oil, salt, and 2 cups of flour, and mix together using a spoon.
  • Add the bubbly mixture to the rest of the ingredients, mix until it's all together enough to knead on a lightly floured work surface to knead.
  • knead for about 10 minutes then form a dough ball and let it sit in a bowl covered with a kitchen towel for about 1 hour or until the dough ball doubles in size (in a warm place to let the dough rise). When I don't have time to wait I place the bowl with the dough in another bowl that's filled with warm water (not hot!), the dough rises within 30-45 minutes.
  • To prepare the filling: (If using frozen spinach then defrost and thaw out the spinach but if using fresh spinach chop the spinach and then you have to squeeze out the juices a little) Saute a finely chopped onion with the spinach, add the lemon, sumac and salt, and let the juices dry out with the heat.
  • After the dough ball doubles in size, cut the dough in small balls (size of an egg) and keep under a towel so the dough does not dry out. Roll out each ball into a circle (I use my hands) then follow the pictures above to make the triangles.
  • Making sure that the triangles are sealed well, transfer on a baking sheet and brush the pastries with a beaten egg if not vegan, or with almond milk or tea if vegan (to achieve that beautiful golden color).
  • Bake on the middle rack at 400°F/200°C for about 30 minutes or until the tops are golden.