Step by step

Method

4 steps

1. 1

   Make the filling: thaw 10–12 oz frozen spinach and squeeze bone-dry in a clean towel (or wilt 1 pound fresh spinach, cool, and squeeze). Mix with ½ small onion finely minced or grated (squeeze dry), 2 tablespoons lemon juice, 1–2 tablespoons olive oil, ½ teaspoon sumac (or extra lemon zest), ½ teaspoon salt, pepper, and optional 2 tablespoons crumbled feta or pine nuts. Taste — it should be bright and lemony, not watery.

2. 2

   Heat oven to 400°F. Use 1 pound pizza dough, homemade fatayer dough, or thawed frozen dough. Divide into 8–10 balls; roll each into a 4–5 inch round on a lightly floured surface.

3. 3

   Put 2–3 tablespoons filling in the center of each round. Pinch into classic fatayer triangles (bring three edges up and seal at the top) or fold into half-moons and crimp. Set on a parchment-lined sheet; brush lightly with oil.

4. 4

   Bake 15–20 minutes until deep golden on the bottoms and tops. Cool 5 minutes — filling is molten. Serve warm with yogurt or labneh. You want lemony spinach tucked in golden sealed pockets — not soggy open pies with wet spinach leaking out.