Name: Spinach Pies (fatayer bi sabenekh)
Ingredients: 6 cups whole wheat flour (if using white flour, bread flour works well for this); 1 cup oil (half olive ½ vegetable oil); 2 cups water room temperature; ½ tsp salt; 2 lbs of frozen spinach (chopped, not whole leaves); 6 large white onions (diced small); ½ cup olive oil; 3 tbsp of lemon juice; 5 tbsp Summaq; salt to taste (about 1.5 tbsp)

Ingredients

Scale

Ingredients for dough

6 cups whole wheat flour (if using white flour, bread flour works well for this)
1 cup oil (half olive ½ vegetable oil)
2 cups water room temperature
½ tsp salt

Ingredients for filling

2 lbs of frozen spinach (chopped, not whole leaves)
6 large white onions (diced small)
½ cup olive oil
3 tbsp of lemon juice
5 tbsp Summaq
salt to taste (about 1.5 tbsp)

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Instructions

Preheat to 375F.
Mix in kitchen aid with dough hook (dough should be very plump, moist and soft). Let it rest for 10-15 minutes before you fill it. Cover with a moist towel while you make the filling.
Dice the onions. Add salt and let them rest for 15 minutes, then put the onions in a sieve and squeeze the onions to remove the juices. Defrost spinach & squeeze out excess water. Mix all ingredients & taste for spices. Mixture should not be too juicy or runny.
Take a piece of dough and roll it out with some flour. Cut out circles with a cup. Fill with stuffing and pinch tops to seal. If you find the dough is too lumpy at this stage, add more flour.
Lightly coat the bottom of a cookie sheet with oil. Add finished pies. Cook at 375 for 15-30 minutes until they’re golden brown. If making two cookie sheets, flip halfway through.

Notes

You don’t want the mixture to be too wet or it will soak through the dough when you bake it. Keep this in mind as you follow the steps above. This is why we squeeze the liquid out of the onions and the spinach and we don’t add too much liquid in the form of lemon juice or olive oil.