Fatayer bil Sabanekh (فطاير بالسبانخ) — Lebanese Spinach Hand Pies with Tangy Sumac

• 360 gall-purpose flour (plus 10 g for dusting)
• 7 ginstant yeast (1 standard packet)
• 8 ggranulated sugar (to help activate yeast)
• 6 gfine sea salt
• 220 mlwarm water (about 40°C)
• 45 mlextra-virgin olive oil (plus 10 ml for the bowl)
• 500 gspinach (fresh, stems removed)
• 180 gyellow onion (finely diced)
• 10 gsumac (about 2 tbsp)
• 1 tspground allspice
• 0.5 tspblack pepper
• 45 mllemon juice (freshly squeezed)
• 30 gpine nuts (optional but traditional in many homes)

Instructions

1. 1

   Make the dough by whisking flour, instant yeast, sugar, and salt in a large bowl until evenly combined. Add the warm water and olive oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, either by hand on a lightly floured surface or with a mixer on medium speed. Lightly oil a clean bowl with 10 ml olive oil, place the dough inside, cover, and let it rise for 60 minutes until roughly doubled.

3. 3

   Prepare the spinach filling while the dough rises by finely chopping the spinach and placing it in a large bowl. Add the diced onion and 5 g salt, then toss well and let sit for 10 minutes to pull out excess moisture.

4. 4

   Squeeze the spinach-onion mixture very firmly in handfuls to remove as much liquid as possible, then return it to the bowl. Stir in sumac, allspice, black pepper, lemon juice, olive oil, and pine nuts until the mixture is evenly seasoned and glossy.

5. 5

   Preheat the oven to 220°C and line two baking sheets with parchment paper. Punch down the risen dough, divide it into 12 equal pieces, and roll each piece into a tight ball to help the pies keep a clean shape.

6. 6

   Roll each dough ball into a 12 cm round, using a light dusting of flour only as needed to prevent sticking. Place about 35 g of filling in the center, leaving a 1.5 cm border so the seams can seal properly.

7. 7

   Form the classic triangle by lifting three points of the round toward the center and pinching to seal, then pinch along each seam again for a tight closure. Set each fatayer seam-side up on the prepared trays, spacing them 3 cm apart so they bake evenly.

8. 8

   Bake for 16–18 minutes, rotating the trays halfway through, until the bottoms are browned and the tops are lightly golden. Cool for 10 minutes before serving so the filling sets and the dough finishes steaming through.