Fatayer Sabanekh (فطاير سبانخ) — Spinach Hand Pies with Sumac

• 500 gAll-purpose flour (spooned and leveled if measuring by volume)
• 7 gActive dry yeast (1 standard packet)
• 10 gGranulated sugar (about 2 teaspoons)
• 8 gFine sea salt (about 1 1/4 teaspoons)
• 20 gDry milk powder (improves softness and browning)
• 45 gVegetable oil (plus 10 g for greasing the bowl)
• 300 gHot water (about 50–55°C / 122–131°F; warm, not boiling)
• 600 gSpinach (fresh, thick stems removed; chopped)
• 200 gYellow onions (finely diced)
• 12 gGround sumac (about 1 1/2 tablespoons, to taste)
• 25 gPomegranate molasses (adds tart sweetness and shine)
• 20 gLemon juice (freshly squeezed)
• 1 gBlack pepper (about 1/2 teaspoon)

Instructions

1. 1

   Make the dough: In a large bowl, whisk flour, dry milk powder, sugar, salt, and yeast until evenly combined. Add 300 g hot water (50–55°C / 122–131°F) and 45 g oil. Mix with a spoon, then knead 8–10 minutes until smooth and elastic; it should feel soft but not sticky.

2. 2

   First rise: Lightly oil a bowl with 10 g oil. Shape the dough into a ball, place inside, and turn once to coat. Cover tightly and let rise in a warm spot (24–27°C / 75–81°F) for 60 minutes, or until doubled. While it rises, prepare the filling so it can cool completely.

3. 3

   Wilt and drain spinach: Place chopped spinach in a large bowl and sprinkle with 4 g of the salt. Massage 2 minutes until it collapses and releases liquid. Transfer to a clean towel and squeeze firmly for 2–3 minutes to remove as much moisture as possible; this prevents soggy, leaking pies.

4. 4

   Cook onions and mix filling: Heat 25 g oil in a skillet over medium heat (about 175°C / 350°F surface heat). Sauté onions 8–10 minutes until soft and lightly golden. Off heat, combine onions with drained spinach, sumac, pomegranate molasses, lemon juice, remaining 2 g salt, and black pepper. Cool 15 minutes.

5. 5

   Divide and rest: Line 2 baking sheets with parchment. Punch down the risen dough and divide into 18 equal pieces (about 48–50 g each). Roll each into a tight ball. Cover with a towel and rest 10 minutes so the gluten relaxes, making shaping easier and preventing shrinkage.

6. 6

   Shape fatayer: Preheat oven to 220°C / 425°F (200°C / 390°F fan). Dust the surface with 20 g flour. Roll each ball into a 10–11 cm circle. Add 25–30 g filling in the center, leaving a 1.5 cm border. Pinch three points to form a triangle, sealing seams firmly to prevent opening.

7. 7

   Bake: Arrange fatayer 3–4 cm apart on trays. Brush tops lightly with 10 g oil for color. Bake 16–18 minutes, rotating trays at minute 10, until golden with browned edges. Cool 10 minutes on a rack before serving; the filling sets and the crust stays tender rather than steamy.