Spinach Fatayer (hand pies)

• dry instant yeast↗1 tbsp tbsp
• fine sugar½ tbsp tbsp
• wheat flour↗540g g

  plus extra for dusting

• olive oil↗60ml ml
• natural yogurt↗125g g
• olive oil↗1 tbsp tbsp

  plus extra for the tray

• onion↗1 large

  finely chopped

• fresh or frozen chopped spinach1 kg g
• sumac↗2 tsp tsp
• lemons↗2

  juiced

Step-by-step instructions

1. 1

   For the dough, place the yeast and sugar in a jug with 240 ml of warm water and stir until dissolved. Let stand for 15 minutes until the mixture becomes frothy.

2. 2

   In a large bowl combine the flour, olive oil and ¼ tsp sea salt, then add the yogurt. Pour in the yeast mixture and stir with a wooden spoon until a rough dough forms. Knead in the bowl by hand or with a stand‑mixer fitted with a dough hook for 5‑10 minutes until the dough is soft and smooth.

3. 3

   Cover the bowl and let the dough rise in a warm place for at least 1 hour or until it has doubled in size.

4. 4

   Meanwhile prepare the filling: heat olive oil in a saucepan over medium heat and cook the onion for 5 minutes, stirring occasionally until translucent. Add the chopped spinach, in batches if needed, and cook a few minutes until it wilts. Stir in the sumac, lemon juice and a generous amount of seasoning. Remove from heat and let cool.

5. 5

   Preheat the oven to 200 °C/180 °C fan/gas 6. Place the risen dough on a flour‑dusted work surface and divide into 32 pieces. Shape each piece into a ball, then flatten into a roughly 10 cm circle.

6. 6

   Place 1 tbsp of filling in the centre of each dough circle, then fold tightly into a triangle.

7. 7

   Arrange the triangles on a large lightly oiled tray. Bake for 15‑17 minutes until lightly golden. Allow to cool slightly, then serve warm or cold.