Middle Eastern Spinach Pies (Fatayer)

• 1-1/3 tbsp. yeast granules
• 1 tsp. sugar
• 1 cup lukewarm water
• 3-1/2 cup all purpose flour
• 2/3 cup vegetable oil
• 1/2 tsp. salt
• 2 sm. onions, finely diced
• 1-1/2 tsp. salt
• 1 lb. fresh spinach
• 1/2 tsp. black pepper
• 1/2 tsp. red hot pepper flakes (optional)
• 1 lemon
• 1/3 cup olive oil

1. In a small bowl, add the 4 tsp.
2. dry yeast and 1 tsp.
3. sugar to 1 cup lukewarm water.
4. Set aside for 10 minutes.
5. Place 3 1/2 cups flour in a large bowl.
6. Drizzle with 2/3 cups oil; mix and rub with your hands until smooth (about 5 minutes).
7. Add 1/2 tsp.
8. salt to yeast, pour over flour and work into a dough.
9. Knead, adding more water if needed.
10. Place in a bowl, cover and set aside to rise in a warm draft-free place for one hour.
11. To make the filling, sprinkle 2 small diced onion with 1 1/2 tsp.salt.
12. Wash 1 pound spinach thoroughly, chop and mix with the onions.
13. Set aside for a few minutes, then work the mixture between your hands until wilted and watery.
14. (You may place in a sunny location for half an hour to aid this wilting stage).
15. Squeeze out all the moisture from the spinach mixture and place in a clean, dry bowl.
16. Add 1/2 tsp.
17. black pepper, 1/2 tsp.
18. red hot pepper, juice of 1 lemon and 1/3 cup olive olive oil.
19. Mix.
20. Cut dough into small pieces, the size of walnuts.
21. Roll into balls, place on a tea-towel, cover with another tea-towel and let rest for about 10 minutes.
22. Roll dough flat into a circle.
23. Spoon a heaping teaspoon of filling onto the centre, keeping the edges of the dough dry.
24. Fold into a triangular shape.
25. Do this by mentally dividing the circumference into 3 portionslift the right and the left sides, fold them toward the middle and seal, then bring up the lower portion and seal also.
26. You might need to spread a little water around the outside to make sure that the dough sticks together.
27. Lay spinach pies on baking pans greased with olive oil; brush the tops of the pies with olive oil.
28. Bake in a 300 F. oven until the bottom is golden brown, 15-20 minutes.
29. Broil tops until golden brown also.
30. They are best when eaten at room temperature.
31. Makes about two dozen.
32. If some dough is left over, fill generously with sliced Havarti cheese and bake.
33. It is delicious, especially for toddlers.

yeast granules, sugar, water, flour, vegetable oil, salt, onions, salt, fresh spinach, black pepper, red hot pepper, lemon, olive oil

Taken from www.foodgeeks.com/recipes/20114 (may not work)