Fluffy Spinach Pastries

Ingredients

• Filling:
• 1 bunch spinach or 1 kg
• 4 medium onions
• 5 tomatoes
• lemon juice
• 1 small cup or 1/2 cup pomegranate molasses
• pinch black pepper
• pinch white pepper
• pinch dried thyme (za'atar)
• pinch sumac
• 1/4 cup oil
• salt to taste
• 1 beaten egg to brush the dough surface
• sesame seeds for garnish
• Dough:
• 1 1/2 cups warm water
• 3 cups all-purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon sugar
• 1 tablespoon yeast
• 3 tablespoons powdered milk
• For more tasty pastries see Lahm bi Ajeen Sfiha

Method

1. Mix the yeast with the warm water and sugar and let it proof for 5 minutes until frothy.
   Timers: 5 min
2. Place the flour in a bowl, add the powdered milk and oil, and mix by hand.
3. Gradually add the water–yeast mixture while kneading by hand or with a mixer until a soft, shapable dough forms.
4. Lightly oil the dough surface, cover it, and leave for 1 hour until it rises and doubles in size.
   Timers: 60 min
5. After washing and draining the spinach well, chop it. Add the onions and tomatoes after blending them in a food processor until they become like a juice.
6. Add all the remaining ingredients and mix well so the spinach filling is uniform.
7. Place the filling in a sieve or colander to drain well.
8. Roll out the dough and cut it into squares. Place a little filling on each square and fold or seal them in the shape you prefer.
9. Grease a baking tray with oil. Brush the tops of the spinach pastry squares with a little beaten egg and sprinkle sesame seeds on top.
10. Bake the tray in a preheated oven at 180°C until the pastries are golden.