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

• 500 gAll-purpose flour (plus extra for dusting)
• 7 gActive dry yeast (1 packet)
• 12 gGranulated sugar (helps activate yeast)
• 8 gFine sea salt
• 20 gDry milk powder (for softer crumb and better browning)
• 45 mlVegetable oil (plus extra to oil the bowl)
• 300 mlHot water (about 45–50°C/113–122°F; warm, not boiling)
• 700 gFresh spinach (washed well, thick stems removed, finely chopped)
• 250 gYellow onions (finely diced)
• 18 gGround sumac (about 2 tbsp, adjust to taste)
• 30 mlPomegranate molasses (about 2 tbsp)
• 30 mlFresh lemon juice (about 2 tbsp)
• 45 mlExtra-virgin olive oil (about 3 tbsp)
• 1 gBlack pepper (about 1/2 tsp)

Instructions

1. 1

   Make the dough: In a large bowl, whisk flour, dry milk powder, sugar, and salt. Sprinkle in yeast and whisk again. Add vegetable oil and hot water (45–50°C/113–122°F). Mix with a spoon until shaggy, then knead 8–10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic.

2. 2

   First rise: Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover tightly and let rise in a warm spot (24–27°C/75–80°F) for 60 minutes, or until doubled. If your kitchen is cool, place the bowl in an unheated oven with the light on to maintain gentle warmth.

3. 3

   Prepare spinach and onions: Put chopped spinach in a colander set over a bowl. Sprinkle with 6 g salt, toss well, and rest 15 minutes to release water. Add diced onions to the colander and massage the mixture firmly for 1 minute, then squeeze in handfuls until very dry; discard the liquid.

4. 4

   Mix the filling: In a bowl, combine the squeezed spinach-onion mixture with sumac, pomegranate molasses, lemon juice, olive oil, and black pepper. Taste and adjust tang: add 5 ml more lemon juice for brightness or 1–2 g more sumac for extra citrusy bite. Keep the filling uncovered to avoid condensation.

5. 5

   Divide and rest: Punch down the risen dough and transfer to a lightly floured surface. Divide into 12 equal pieces (about 70 g each). Shape into tight balls, cover with a towel, and rest 10 minutes so the gluten relaxes. Meanwhile, heat the oven to 230°C/445°F and line 2 baking sheets.

6. 6

   Shape fatayer: Roll each ball into a 12–13 cm (5 in) round, keeping the center slightly thicker than the edges. Place 2 heaped tablespoons (about 45–50 g) filling in the center. Pinch three points of the circle toward the center to form a triangle, then pinch the seams firmly to seal.

7. 7

   Bake: Arrange on trays with at least 3 cm (1 in) spacing. Brush the tops lightly with vegetable oil for color. Bake 16–18 minutes, rotating trays at minute 10, until the bottoms are browned and the tops are golden. Cool 10 minutes on a rack so the filling sets and the crust stays tender.