Fatayer sabanekh (spinach triangles)

In a small bowl, combine the yeast with 2 tablespoons of warm water and a pinch of sugar. Let it sit for 10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and enough warm water to bring the dough together (about 150-180 ml). Knead for 8-10 minutes until smooth and elastic. Brush with olive oil, cover, and let rise in a warm place for 1 hour until doubled.

While the dough rises, place the chopped spinach in a large bowl. Sprinkle with salt, then squeeze out excess water by handfuls. Add finely chopped onion, tahini, sumac, lemon juice, salt, pepper, and optional pomegranate molasses. Mix well. Taste and adjust seasoning.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Divide the dough into 12 equal pieces (about 50 g each). Roll each into a ball, then roll out on a lightly floured surface into a 4-inch (10 cm) circle, about 3 mm thick. Spoon about 1-2 tablespoons of filling onto the center of each circle. Fold up three sides to form a triangle, pinching the seams to seal securely. Place on prepared baking sheet, leaving space between each.

Lightly brush the tops of the fatayer with olive oil. Bake for 15-20 minutes until the bottoms are golden brown and the tops are lightly colored. Remove from oven and let cool slightly before serving.