Fatayer bil Sabanikh

In a large bowl, combine flour, sugar, salt, and a small amount of yeast with warm water and vegetable oil, then knead into a smooth, soft dough. Cover the dough with a clean cloth and allow it to rest and rise in a warm place for approximately 1 hour until doubled in size.

Wash the fresh spinach thoroughly, then roughly chop it and place it in a colander. Sprinkle generously with salt, toss to combine, and allow it to sit for 15 minutes to draw out excess moisture.

Squeeze the salted spinach firmly with your hands to remove as much liquid as possible, then transfer to a large mixing bowl. Add finely diced onions, lemon juice, ground black pepper, a pinch of salt, and a drizzle of vegetable oil, mixing well to combine the filling.

Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Punch down the risen dough and divide it into equal portions of roughly golf-ball size.

On a lightly floured surface, roll each dough portion into a thin circle approximately 10–12 cm in diameter. Place a heaped tablespoon of spinach filling in the center of each circle.

Fold three sides of the dough up over the filling and pinch the edges firmly together to form a triangular pastry, ensuring the seams are tightly sealed so the filling does not escape during baking.

Arrange the shaped fatayer on the prepared baking sheets and brush the tops lightly with vegetable oil. Bake in the preheated oven for 18–22 minutes, or until the pastries are golden brown and cooked through.

Remove the fatayer from the oven and allow them to cool on a wire rack for at least 5 minutes before serving. They may be served warm or at room temperature as an appetizer or snack.