Fatayer Sabanekh (Spinach Hand Pies)

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1/2 tsp kosher salt. Add 2 tbsp olive oil (for dough) and 2/3 cup warm water (110°F) and stir until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.

While the dough rises, prepare the filling. Toss 10 oz finely chopped fresh baby spinach with 1 tsp of salt and let stand for 10 minutes, then squeeze firmly in a clean towel to remove all excess liquid.

Combine the drained spinach with 1 finely diced yellow onion, 2 tbsp fresh lemon juice, 1 tsp ground sumac, 2 tbsp olive oil (for filling), 1/2 tsp ground black pepper, and a pinch more salt. Taste and adjust seasoning — the filling should be tangy and well-seasoned.

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Divide the risen dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 4-inch circle. Place 2 tablespoons of filling in the center, leaving a 1/2-inch border.

Fold two sides of the circle toward the center and pinch them together. Fold the third side up and pinch all three seams firmly to form a triangular pie. Place seam-side up on the baking sheet and repeat with remaining dough.

Brush the tops of the pies with a little extra olive oil. Bake for 18 to 20 minutes until the dough is golden and firm. Serve warm or at room temperature.