Fatayer Sabanekh - Moajanat sabanekh -Easy fatayer dough - فطاير سبانخ - spinach stuffed pastry

Fatayer Sabanekh or spinach pies are Middle Eastern Spinach stuffed pastry triangles… Middle East known for making pastries maajanat, the fillings vary from country to country Spinach filling is one of the most popular fillings, but it can be minced meat, white cheese, or Zaatar!
Ingredients
For the dough:
1 teaspoon (6g) instant yeast
2 cups warm milk
4 1/2 cups all purpose flour
1 tbsp sugar
1 teaspoon salt
4 tbsp olive oil or vegetable oil ( app.70 ml)

For the filling:
700 grams spinach fresh, washed and drained
2 medium onion chopped
1 lemons
1 tbsp sumac
pinch of salt
black pepper to taste
olive oil 30 ml

In a mixing bowl, add warm milk (make sure it's warm, as hot water can kill the yeast), salt, yeast, 1 cup of flour, stir well and let it sit aside until the mixture gets bubbly.
after 10-15 mins in mixing bowl add olive oil or vegetable oil, salt, and the rest of floor and start knead the dough.
knead for about 10 minutes then form a dough ball and let it sit in a bowl covered with a kitchen towel for about 1 - 2 hours or until the dough doubles in size (in a warm place to let the dough rise).
To prepare the filling: using fresh spinach chop the spinach, add the onion a half of salt and and then you have to squeeze out the juices a little) add the lemon, sumac and salt, black pepper.
After the dough ball doubles in size, cut the dough in small balls (size of an egg) and keep under a towel so the dough does not dry out. Roll out each ball into a circle, like on the video, then form the triangles.

Making sure that the triangles are sealed well, turn the fatayer upside down, and make the "fake" sealing lines. this way your pastry never be opened. transfer on a baking sheet and brush the pastries egg yolk and 1 tbsp of milk
Bake on the middle rack at 180C - 360F for about 15-18 minutes or until the tops are golden.

Enjoy the great taste of spinach fatayer .