Fatayer bisabanikh Spinach pastries

Makes 25–30 pastries
For the pastry
2 envelopes (¼oz each) active dry yeast
3½ cups all-purpose flour
1 tsp salt
2 tbsp olive oil
For the filling
2lb (900g) spinach, stems discarded,
rinsed, and drained in a colander
1 pomegranate
3 tbsp olive oil
1 onion, finely grated or very finely chopped
2 garlic cloves, finely chopped
¾ cup pine nuts
¾ cup walnuts
1 tsp ground sumac (optional)
juice of 1½ lemons
salt and freshly ground black pepper
1To make the pastry, mix the yeast in a small bowl with a spoonful of the flour
and a small amount of water to make a paste. Stir in ½ cup lukewarm water,
and let sit in a warm place for 10 minutes. Sift the flour and salt into a large bowl.
Make a well in the center, add the oil and the yeast mixture, and mix together.
Gradually add another ½ cup lukewarm water until incorporated. Turn the dough
onto a floured surface. Knead for 15 minutes until shiny and elastic. Form into a
ball, and place in a lightly oiled large bowl. Cover with plastic wrap or a clean
towel. Let rise in a warm place for about 2 hours until it doubles in volume.
2Chop the spinach leaves and squeeze dry. Remove the seeds from the
pomegranate (see tip on p36), and put in a bowl with the juice. Heat the oil
in a heavy pan over medium-low heat. Add the onion and cook for 3–5 minutes
until soft. Push to one side of the pan. Add the garlic, pine nuts, and walnuts.
Increase the heat to medium and cook the garlic and nuts until golden brown.
Mix the nuts into the onion mixture, and reduce the heat. Add the spinach and
cook for 2–3 minutes until wilted. Add the sumac (if using), pomegranate seeds,
and lemon juice. Check the seasoning. Remove from the heat and set aside.
3Preheat the oven to 375°F (190°C). Break off the pieces of dough and form
into 25–30 equal-sized balls. Roll into thin discs on a floured work surface.
Put a teaspoon of filling in the center of each disc (don’t include too much liquid).
Bring up the sides of the dough to form a three-sided packet, pinch the edges
together firmly, and place on an oiled baking sheet. Bake in the oven for 5 minutes,
then reduce the temperature to 350°F (180°C). Bake for 15 minutes longer.