أقراص السبانخ

We finely chop the onion and mix it with the spinach.

After removing them from the oven, we brush the pastries with olive oil while they are still hot to keep them soft and give them a nice shine.

Then, we turn on the top heat (broiler) to brown the tops until golden.

We place the tray in a preheated oven and bake until the bottoms are golden.

We arrange the filled pastries on a baking tray lined with parchment paper or lightly greased.

We seal the dough around the filling as shown in the video (in a triangle, half-moon, or any preferred shape).

We roll out each ball into a flat circle, then place a suitable amount of the spinach filling in the center.

Once the dough has rested and risen, we divide it into small balls depending on the desired size.

We add lemon juice, olive oil, salt, black pepper, and sumac to the mixture, and mix well until everything is combined.

We place the instant yeast and sugar in a bowl along with ¼ cup of warm water

We wash the spinach thoroughly, then chop it coarsely

After rising, the dough is ready to be used for making various pastries — such as spinach pies, stuffed breads, or flatbreads (like manakish).

We cover the dough with a clean cloth and leave it in a warm place to rise for about an hour, or until it doubles in size.

We knead the dough by hand for 8–10 minutes (or in a stand mixer for 5 minutes) until it becomes smooth and elastic.

We gradually add the sifted flour and begin kneading. If the dough needs more liquid, we slowly add warm water until a soft, smooth dough forms.

We add the yogurt, white vinegar, oil, and salt to the yeast mixture, and mix well.

Leave the mixture for 5–10 minutes until the yeast activates and becomes foamy.