Place the flour in a large bowl, then pour the olive oil onto the flour. Mix the oil and flour together until the flour holds a shape. When you press the flour in your palm, it'll stay the same shape.

Add the yeast, sugar and salt then mix. Once mixed add the water and knead until the dough is soft and silky. Let it rest for at least 30 minutes.

Add the chopped spinach to a large bowl, and add the salt. Let it sit for 15 minutes. Meanwhile, start the onions.

Heat a large frying pan on medium-high. Add the olive oil, onions, and 1 tsp of salt⏤saute until golden and soft. Remove from heat, add the garlic, stir, and then set aside until cool.

Meanwhile, go back to the spinach: Message the spinach until all the water comes out. Then drain the water. (It's essential to get the spinach as dry as possible or the parcels will burst open well cooking.)

Once the spinach as been drained add the cooked onions, sumac, pomergranate molasses, lemon and salt. Mix well, set aside

Preheat the oven to 400ºF and place the oven rack in the middle. Prepare baking sheets with a light coating of oil.

There are a few different ways to make the dough shell. However, I prefer to weigh the dough with a scale, and this is my recommended method for prefect looking pies.

Break off a piece of the dough and weigh it on the scale to 50g. Once the dough is 50g roll it into balls, then set the dough balls onto your oiled baking sheet, and cover. Continue this step until all the dough is weighed and rolled into balls.

Roll out the dough ball to a 5-inch circle. Place about 2 tablespoons of filling in the middle. Bring two sides together and pinch the edges to seal. Bring the third side up (it will look like a triangle) and pinch the sides to seal the dough. Place the pie onto one of your prepared baking sheets and cover. Continue this step with each pie.

Once all of the pies are ready for baking; Use a pastry brush, and brush all the pies with a bit of oil right before putting them into the oven.

Bake for 12 minutes or until golden brown. Serve warm or a room temperature.