INGREDIENTS:

5 cups all purpose (plain) flour
1 tbls sugar
1 tbls salt
1 ½ cups of water
¾ cup vegetable oil
1½ kg (48 oz) fresh spinach
½ cup lemon juice
3 large onions, finely chopped
1 tspn salt
1 pinch of ground black pepper
2 tbls ground sumac (as desired)
¼ cup vegetable oil
1 tbls pomegranate thickened juice (as desired)

 

PREPARATION:

Prepare dough. Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
Filling: Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
Place a tbls of spinach filling on each piece.
Bring up sides at 3 points to form a triangular shape.
Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.
Note: You can substitute spinach with unchopped purslane leaves.


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