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Bloom the yeast to make sure it is alive. Add the yeast to the warm milk with the half teaspoon of sugar or honey. Cover and set aside for 5-10 minutes.
Prepare the dough by mixing the oil with the flour and slowly mix in the yeast-milk mixture. Add salt to taste and knead for 10-15 minutes or until the dough is soft and elastic.
Divide the dough into individual balls (golf ball size) and cover with a damp towel while you prepare the filling.
In a large bowl, mix roughly chopped spinach with salt until well combined and set aside for five minutes until the salt starts to draw out the water from the spinach.
Grate onion and squeeze as much water from it as possible. Combine with diced pepper and set aside.
Squeeze out as much water from the spinach as you can.
In a large bowl, combine all the filling ingredients together.
Begin forming the fatayer by flattening out each piece of dough on a lightly oiled plate.
Add a spoonful of the spinach mixture to the center of the disc while keeping the sides clear of oil or filling.
Crimp the dough into a triangular shape and set on a parchment lined baking sheet.
Brush with milk or a light egg wash (optional) and bake in a 450 degree F oven for 15-20 minutes, or until golden brown.
Serve at room temperature.