Jiddo's Fatayer Sabanegh (Spinach Triangles)

Activate the Yeast (5 minutes): In a small bowl, combine the sugar, yeast, and warm water. Let stand for 5-10 minutes, or until foamy.

Prepare the Dough (20 minutes + resting time): In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for at least 1 hour, or until doubled in size.

Sauté the Aromatics (5 minutes): Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Cook the Spinach (5 minutes): Add the chopped spinach to the pot. Cook until wilted, about 2 minutes. Drain the spinach very well, pressing out any excess moisture.

Combine the Filling (2 minutes): Return the drained spinach to the pot. Stir in the lemon juice, basil, mint, and garlic salt. Cook for 2 minutes more to blend the flavors. Taste and adjust seasonings as needed.

Assemble the Fatayer (30 minutes): Preheat oven to 450 degrees F (230 degrees C) with a pizza stone inside, if using. Alternatively, use a baking sheet. Punch down the dough and divide it into golf-ball-sized pieces. On a lightly floured surface, roll each piece into a 5-inch diameter disk, about 1/4-inch thick. Place 1-2 tablespoons of spinach filling in the center of each disk, being sure to drain off any excess liquid from the filling. Fold up three sides of the disk to form a triangle, pinching the corners to seal. Leave a small opening in the center to allow steam to escape. Optionally, brush the tops with olive oil and sprinkle with sesame seeds.

Bake the Fatayer (10-15 minutes): Carefully place the fatayer on the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until golden brown and crispy.

Cool and Serve: Transfer the baked fatayer to a wire rack to cool slightly. Serve warm or at room temperature. Enjoy!