معجنات بالسبانخ

Add yeast and sugar to a little water and let them ferment.

Mix all dry ingredients together.

Gradually add the water to the dry ingredients.

Add the fermented yeast mixture.

Knead the dough for about 15 minutes.

In the last 5 minutes, add the olive oil.

Let the dough rise for about an hour.

Divide the dough into small balls.

Let the dough balls rest for about 30 minutes.

Prepare the filling: sauté the onions in olive oil.

Add the chopped spinach, salt, and squeeze out any excess liquid.

Add the sautéed onions, sumac, salt, black pepper, and lemon juice to the spinach.

Let the pastries rest for 10 to 15 minutes before placing them in the oven.

Place the pastries in the oven at 200°C.

Once they turn golden from the bottom, place them under the broiler.