Spinach Fatayer Hand Pies

In a large bowl or the bowl of a stand mixer, combine the warm water and instant yeast. Add the flour, salt, sugar, and ¼ cup (60 ml) olive oil.

Knead the dough by hand for 10-12 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 8-10 minutes.

Lightly oil a clean bowl with the remaining 1 tablespoon of olive oil. Place the dough inside and turn once to coat. Cover the bowl with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour or until doubled in size.

Wash and roughly chop the spinach leaves. Place in a colander, sprinkle with salt, toss, and let sit for 5 minutes before squeezing out all excess moisture.

Finely chop the onion. Sprinkle with ground black pepper and rub gently with your fingers, then discard any liquid that releases.

Add the onion to the spinach. Stir in the sumac, lemon juice, and olive oil until evenly combined.

Preheat the oven to 430°F (220°C) and line two half-size baking sheets with parchment paper. Position an oven rack in the center.

Punch down the dough. Divide it into 24 equal pieces, about 25 grams each, and roll each into a smooth ball.

On a lightly floured surface, roll each dough ball into a 3½-inch (9 cm) circle. Flip the dough so the sticky side faces up.

Place about 1½ tablespoons (20 g) of filling in the center of each circle. Avoid overfilling.

Bring three sides of the dough up to the center. Pinch firmly to form a sealed triangle. Wet your fingers slightly if needed to help seal the edges. Make sure the seams are completely sealed.

Arrange the pies on the prepared baking sheets. Leave a bit of space between them.

Brush the tops with beaten egg using a pastry brush. Bake for 10-12 minutes, rotating the pans halfway through, until golden brown.

Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.