Delicious spinach fatayer with a tender, flaky dough

Sprinkle the salt over the spinach and toss well to distribute it evenly and help the spinach release its moisture.

Squeeze the spinach firmly between your hands to remove as much water as possible, then transfer it to a large bowl once it is relatively dry.

Add the onion, olive oil, red pepper paste, sumac, paprika, mixed spices, black pepper, cumin, lemon juice, and chili pepper. Toss well, adjusting the salt as needed, until the filling is evenly combined and well balanced.

Combine the all-purpose flour, salt, yeast, sugar, and olive oil. Gradually add the lukewarm water and knead until the dough is smooth and firm, not loose or sticky.

Place the dough in a bowl greased with olive oil and turn it until the entire surface is coated, which will keep it from drying out as it rests.

Cover the bowl with a plastic bag and a clean towel, then let the dough rest for 15 minutes until soft and easy to shape and roll out.

Divide the dough into small, evenly sized balls. Arrange them side by side and cover with plastic and a clean towel to keep them soft and prevent them from drying out.

Roll the dough balls into thin, even circles, or leave them slightly thicker if you prefer fuller, more substantial fatayer.

Divide the spinach filling among the dough circles and bring the edges toward the center. Press or pinch the seams firmly to seal the fatayer and prevent any liquid from leaking out.

Arrange the shaped fatayer on a clean towel and keep them covered while shaping the rest so they remain soft and do not dry out.

Transfer the fatayer to baking sheets lined with parchment paper, brush the tops with olive oil, and prick each one with a fork. Bake on the middle rack using the bake setting at 225°C / 450°F, rotating and switching the baking sheets as needed so the fatayer brown evenly and turn golden.

Remove the fatayer from the oven and immediately brush them with olive oil while hot so they absorb it and remain soft and glossy on top.

Let the spinach fatayer cool slightly, then serve warm while tender inside and lightly crisp outside.