Fatayer bil Sabanikh

Description
Spinach Pies. Note: You can substitute spinach with unchopped purslane leaves.

Ingredients

 * 5 cups all purpose (plain) flour
 * 1 tbsp sugar
 * 1 tbsp salt
 * 1½ cups of water
 * ¾ cup vegetable oil
 * 48 oz fresh spinach
 * ½ cup lemon juice
 * 3 large onions, finely chopped
 * 1 tsp salt
 * 1 pinch of ground black pepper
 * 2 tbsp ground sumac (optional)
 * ¼ cup vegetable oil
 * 1 tbsp pomegranate thickened juice (optional)

Directions

 * 1) Prepare Lebanese Basic Dough.
 * 2) Leave aside and cover for an hour to rise.
 * 3) Make sure dough doubles in volume.

Filling

 * 1) Remove roots and yellow leaves from spinach.
 * 2) Chop finely then wash well and drain, rub with ½ tsp salt.
 * 3) Drain spinach again with your hands to dry.
 * 4) Mash the onions with remaining salt.
 * 5) Add pepper and sumac.
 * 6) Add spinach to onion, then mix in oil and pomegranate.
 * 7) Put aside.
 * 8) Roll out dough using a rolling pin till dough is as thin as possible (5 mm).
 * 9) Invert a tea cup on dough and press to have equal circles.
 * 10) Place a tbsp of spinach filling on each piece.
 * 11) Bring up sides at 3 points to form a triangular shape.
 * 12) Press edges firmly with fingertips to seal completely (put flour on finger tips to help seal).
 * 13) Place pies on oiled baking sheets.
 * 14) Bake in a moderately hot oven (400°F) for 30 minutes.