8 cups all purpose flour
2 tbsp sugar
1/2 cup cornstarch
1/4 cup canola oil
1 tbsp salt
2.5 cups warm water
2 tsp instant yeast
2 lb spinach
2 small yellow onions, finely chopped, water squeezed out
2 tbsp sumac
2 tbsp pomegranate molasses
4 tbsp olive oil
1 large lemon, juiced
1 tbsp salt
Makes ~32 Total Time: 90 minutes
Mix together water, instant yeast and sugar in medium bowl. Let activate for 12 minutes.
Stir together the cornstarch, flour and salt in a large bowl, then pour in yeast mixture and knead by hand for about 6 minutes until dough is sticky.
Move dough to a bowl oiled with 1 tbsp olive oil, and pour another 1 tsp on top of the dough. Cover and let rise for 70 minutes in warm area.
Finely chop all the spinach in a food processor, then put in large bowl an mix in in 1 tbsp salt. Let sit for 20 minutes.
Press the spinach through a sieve to remove as much water as possible.
In a bowl, mix together the spinach, chopped onion, lemon and molasses.
Preheat oven to 350 deg Fahrenheit.
Roll out dough to about 1/3 of a centimeter, and use a coffee cup to cut out circles of 4 inches in diameter. Fill each with 1.5 tbsp of the spinach filling.
Pinch sides to create triangle shape, then brush each one with olive oil and place on an oiled baking sheet.
Bake for 20 minutes
