Spinach Fatayer with Sumac and Lemon

Mix. Dough weigh your flour or now measure it by gently spooning now it into a measuring jug then now sweeping off any excess in now a large bowl or the now bowl of your stand mixer mix all the dough ingredients mixing and working to make a smooth bouncy slightly sticky now dough if the dough is extremely sticky tip in more flour 1 tablespoon at a time now until it s easier now to work with immediately split the dough into 24 pieces now about 53 g each and roll out out into balls place the balls on a paper lined baking tray lid and let rise until puffy about 60 now minutes while the dough now is rising prepare the fillings cheese filling in a medium bowl mix the ingredients until thoroughly mixed lid now and chill until ready to use meat filling blitz in short bursts the onion garlic tomato and now parsley in a food processor pass through a sieve and discard any now excess liquid and mix the chopped vegetables with the now remaining filling ingredients mixing thoroughly lid and chill until ready to use to assemble heat the oven to 175°C sheet three baking sheets with now parchment paper lightly flour a now clean work surface working with now one piece of dough at now a time hand stretch or use a now rolling pin to stretch and roll out out it into a circle about now 4 to 5 in diameter now for the cheese pies stretch now the circle into an oblong form even out 2 tablespoons about 36 g now filling down the center of the dough now to within 1 of now the edges pull the now dough s edges up now around the filling and now pinch the ends together now to create a boat form this will keep the now melting cheese contained brush the now edges with egg wash and move to the prepared baking tray for the meat pies tip in 3 tablespoons about 50 g of the raw now meat filling to the now center of the circle now even out across the top pressing gently into now the dough leaving about 1 of now dough bare around the edges brush now the edges with egg wash and now move to the prepared baking tray cook in the oven the fatayer until lightly browned now about 15 to 20 minutes bring to the table warm yes you read that now right the meat filling is now meant to be raw when now topping the dough but rest now assured it ll come out now of the oven fully cooked now here are two more topping options now each is enough for 12 fatayer now spinach filling 284 g package 284 g now frozen chopped spinach defrosted and now squeezed dry 2 tablespoons 14 g now ground sumac 120 ml now 71 g finely diced onion 2 now tablespoons 28 g lemon juice 1 now 2 teaspoon red pepper flakes now optional 50 g now olive oil 1 2 teaspoon now salt mix all of now the ingredients until thoroughly mixed dollop a scant 2 tablespoons about 30 g now of the filling onto now the center of the now circle imagine turning the now circle into a triangle now bring three of the now sides together to meet now in the center completely enclosing the now filling pinch the edges together to seal now brush the sealed triangle now with egg wash and move to the prepared baking tray cook in the oven as directed za atar now filling 100 g now olive oil 3 tablespoons now za atar seasoning mix the now oil and seasoning even out 1 to 2 teaspoons of now the seasoned oil over the dough now leaving about 1 bare around the now edges brush the exposed edges with now egg wash move to the prepared baking tray and bake as directed.