SPINACH FILLING DIRECTIONS:
1. Thaw the spinach and then cut up and wash it and make sure to drain it very well!! This is a VERY important step, you do not want to keep any liquid from the spinach, it needs to be water-free!
2. Add chopped onion (since I’m not a huge onion fan, we’ll go with 1 large onion, maybe a little more)
3. Add lemon to taste ( I prefer it tart, so aim for 1 large lemon per lb. of spinach = 2 lemons for this)
4. Add oil to the mix
5. Add salt, pepper and a little bit of sumac
Mix together to get something similar to a 'paste'
ASSEMBLE AND MAKE TRIANGLES:
Pinch off about 2 1/2″ balls of dough and roll out into a 4″ circle. Put a heaping tablespoon of the spinach filling in the middle of each circle. Fold up from the bottom to the middle and bring in sides to the center to form a triangle. Press down on the seams firmly and pinch ends together.
Place the fatayer on a cookie sheet that has been brushed with butter or olive oil and place the pies on the tray. Brush the tops with oil and put in a preheated 500 degree oven for 15 minutes or until a little brown.