Spinach triangle pastries (Fatayer bi sabanekh)

1. Activate the yeast with the sugar and half the lukewarm water, then knead with the flour, salt, olive oil and remaining water into a smooth, elastic dough; cover and leave to rise for 1 hour.

2. Wash and finely chop the spinach, salt it, leave for 10 minutes, then squeeze out all the liquid by hand (this is important, or the pastries will open).

3. Mix the spinach with the very finely chopped onion, sumac, lemon juice, olive oil and pepper.

4. Roll the dough out 3 mm thick, cut 10 cm rounds, put 1 tbsp filling in the centre of each, fold up the edge at three points to form a triangle and pinch the seams firmly together.

5. Place on a lined baking tray, brush with olive oil and bake in a 200 °C oven for 15-18 minutes until golden.

6. Serve warm or lukewarm with lemon wedges.

Tip: Fatayer are a favourite of Lebanese bakeries and picnic baskets. Squeezing the spinach is the key to success: a wet filling soaks through the dough. You can also use frozen, thawed spinach.