Ingredients
3 cups Flour
3/4 cup Canola Oil
1 cup of Water
1 tsp. Dried Yeast
1/2 tsp. Salt
Knead by hand or with a dough hook in the mixer until dough is very soft, smooth sticky to the touch (but it should not leave the dough on your fingers when touched).
In a clean bowl at least twice the size of the dough, lightly coat the dough and sides of the bowl with oil. Cover with plastic wrap or damp kitchen cloth and let rise in a warm spot until doubled.
For the spinach filling
6 cups of fresh Spinach, chopped
1 largeTomato, peeled and seeded, cut to small pieces
1 1/2 cups Onions, shredded
1 tsp. salt
1/2 tsp. 7 Spices
1/2 cup freshly squeezed Lemon juice
1 tbsp. Sumac
1/2 cup Virgin Olive Oil
1/4 cup Pine Nuts
Method
Use fresh spinach. Wash more than once, drain, and then cut to shreds.
In a medium bowl sprinkle the spinach with salt, then squeeze off as much juice as possible. Discard juice.
Combine the squeezed spinach with the shredded onions (just before filling the pastry). Add tomato, spices, lemon juice, oil, pine nuts, and sumac.
Preheat oven to medium. Brush baking pan with canola oil.
Roll half of the dough on a dry work surface, 1/8 inch thickness. Gently lift the dough from the edges to allow from contraction. Cut the flattened dough to circles, and fill it with the spinach mixture (that you have prepared before), at the center of each. (Be careful not to let the filling touch the edges of the dough where it is gathered and closed). Now use your fingers, bringing three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.
Place the pies fatayer on the baking pan and brush the surface of each pie with olive oil. Bake in the middle of the oven for 18 to 20 minutes or until golden brown.
Repeat with the other half of the dough.
Serve as an appetizer or for a meal.
