Fatayer bi Sabanekh (Lebanese Spinach Pies)

In a large mixing bowl, combine the flour, yeast, sugar and half the salt. Make a well in the centre and pour in the warm water and olive oil, then mix to a soft, shaggy dough.

Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.

Shape the dough into a ball, place in an oiled bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size, about 1 hour.

Meanwhile, finely chop the spinach and onion. Place the spinach in a colander, sprinkle with the remaining salt and squeeze firmly with your hands to remove the excess liquid.

Transfer the squeezed spinach and onion to a bowl and stir in the sumac, pomegranate molasses, lemon juice, pine nuts and black pepper.

Punch down the risen dough and divide into 16 equal pieces. Roll each piece into a 10 centimetre round on a lightly floured surface.

Spoon a heaped teaspoon of filling into the centre of each round. Bring three edges up to meet over the filling and pinch firmly along the seams to seal into a triangular parcel.

Arrange the fatayer on lined baking trays, brush with olive oil and bake at 220°C, or 200°C for a fan oven, or gas mark 7, until golden, about 20 minutes.

Remove from the oven and leave to cool for a few minutes on the tray before serving warm.