preparation

• Dissolve the yeast in 50 ml of warm water, together with the sugar. Let it rest for approx. 10 minutes.
• Mix the flour and the salt in a large bowl. Add the sunflower oil and the dissolved yeast. Work it together with your hands. If it remains to dry add a bit of water. It can stay a bit sticky at first. Continue to work it together until it becomes a velvet like dough. It could stick a bit to your hands, but the dough should not stay behind on your hands.
• Then place the dough in a large bowl where you have smeared some oil on the sides. This way the dough can rise easily without being hindered by the surface of the bowl. Cover it and place it for 1,5 hours on a warm spot.
• Cook the spinach until it has shrunk. Let it drain well. When colder, squeeze out the liquid.
• Cut the onions in small pieces and add to the spinach. Add the cinnamon or the allspice, the black pepper and the lemon juice. Taste it now to see if it needs some more from one or the other ingredient.
• When the dough has risen, you can start making the fatayer. Preheat the oven at 220 degrees.
• Roll out first half of the dough on a surface where you have put some flour. Roll it out until it has a thickness of a few millimeters. Also at the edges. Then look for a round form (a glass or cup) that allows you to ‘cut’ circles out of the dough with a diameter of 10 cm.
• Then place a spoonful of spinach in the middle of the circle and add a few pine nuts.
  Bring the edges of the dough together in the middle and fold it into a triangle.
  Place the fatayer on an oven platter.
  Repeat this process with the second half of the dough.
• Bake the little packages for 25-30 minutes in the oven.