Suitable for Vegans (Makes approx 60 triangles)
Dough
6 cups plain flour
1 cup vegetable oil
2Tb dry yeast
a good pinch of salt
2 and 1/4 cups of warm water (for every 2 cups of flour use 3/4cup water)
Keep another 1/2 cup warm water nearby in case the dough needs more.
Filling
2 packs frozen chopped spinach
2 large diced red onion
2 Tb olive oil
Pinch of ground Sumac (available in the spice section at any supermarket)
Juice of one Lemon
Salt to taste
Make the dough
Place all dough ingredients in a large bowl and start mixing with your hands really well until dough binds together. This takes a little time and initially you’ll find the dough sticky. Just keep kneading until it comes together in a ball. Cover with plastic wrap and keep warm with a towel or blanket. Place the bowl in a warm area (near a window in the sunlight) to allow it to rise for at least an hour.
Make the filling
Place olive oil in frypan and sauté diced onion until its almost caramelised. Turn off heat and add frozen spinach. Cover pan and allow spinach to defrost. Occasionally stir through the onion until the spinach is completely defrosted. Add sumac, salt and lemon juice. Mixture should have a tangy zing so do a taste test and add more lemon and salt if needed.
Once dough has risen to at least twice the size, split the dough into 8 sections to help you work with smaller amounts of dough. Cover with a tea towel to avoid the dough drying out.
Making the triangles
Firstly, heat a fan-forced oven to 225C and prep a flat pan with a brush of olive oil.
Take a section of the dough and pinch it between your thumb and forefinger to create even balls of dough.
Sprinkle some flour before rolling out the dough to a circle and fill with a small amount of the spinach mixture.
Fold the dough into a triangle. This is tricky so it might take some practice to get them looking similar. They don’t have to be perfect, so don’t stress!
Place them on the pan with some space in between to allow the dough to rise. Brush the tops lightly with olive oil.
Place in the oven for 12-15mins or as soon as they become golden brown. If you find they are cooking under 10 mins, turn the heat down to 200C.
Once baked, allow them to cool on a wire rack. If there’s any left, store in an airtight container in the fridge or freeze in batches. Simply reheat them in a low temperature oven straight from the fridge or freezer or microwave a few at a time for 30secs.
Enjoy!