Spinach Pies with Sumac

Arabian spinach pies, or fatayer, are savory pockets of dough stuffed with a simac and spinach filling, then shaped into triangle and baked until golden brown. 

Prepare the basic dough: Used for spinach pies, beef pies, pizza pies.

• 4 cups all- purpose flour (preferable unbleached flour)
• 2 teaspoons active dry yeast
• 1 tbsp sugar, 1 tsp salt, 4 tbsp extra-virgin olive oil
• 1 1/4 cup warm water for kneading

Knead until smooth, set aside until it doubles in size.

The spinach mix:

• 4 cups chopped spinach leaves, or 2 cups frozen (if frozen drain from excess water) 
• 1 large chopped onion
• 2 tsp sumac
• 1 tsp pomegranate molasses
• Salt and pepper to taste.

In a large skillet over medium heat add a little oil, then sautee the chopped onions until golden color. Turn off heat and add the spinach, sumac, molasses, salt and pepper, mix well and set aside.

Divide the dough into round balls (approximately 12) cover and let them rest on a flat dish for 10 minutes.  Roll each dough to a ¼ inch thick, put 2 tbsp of spinach mix and shape it to triangle shape. In an oily pan or on parchment paper, bake in a 400 degree oven for 25 minutes on the middle rack. Broil 1-2 minutes for more color, if desired.