Spinach pies

Spinach pies (Spinach fatayer)

makes: 15-20 pie
Preparation and cooking time: Preparation: 25 minutes

                                                          Baking: 15-20 minutes

                                                          Total: 40-45 minutes

Ingredients:
Dough:

2 cups all-purpose flour

2 tablespoon extra-virgin olive oil

¾ cup warm water (or more, depends on the dough)

2 teaspoon instant yeast

2 tablespoon granulated sugar

2 tablespoon powdered milk

Pinch of salt

1 tablespoon milk (optional, to brush the pies before baking)

Filling:

1 kg spinach

1 large onion (cut into cubes)

1 tablespoon sumac

1 teaspoon salt

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

Steps:

Mix the dry ingredients of the dough with the oil well.

Add water gradually until a dough is formed

Cover the dough for 20 minutes in room temperature

Meanwhile, wash, dry and cut the spinach

Add the salt and squeeze the spinach very well to get all the water out

Dry the spinach and keep them aside (make sure they are dry of water)

Cut the onion into cubes

Add the onion to spinach and sprinkle them with sumac

Add the extra-virgin olive oil, lemon juice and mix well

Preheat the oven to 190 C

Divide the dough into two halves

Sprinkle some flour and spread one half of the dough to 0.5cm thickness or less (the thinner the better)

With a pastry cutter, cut the dough into circles

Fill each circle with one teaspoon of the filling or more (depends on how big is the circle)

Fold the pie as shown in the pictures below

Prick each side of the pie with a tooth pick (this step is important to prevent the pie from opening inside the oven)

Brush with milk (optional)

Bake them for 15-20 minutes or until nice and golden

Serve them hot