In a small bowl, combine ¼ cup/60 ml of the water with the yeast and sugar and set aside in a draft-free space for 10 minutes or until foamy.

In the bowl of a stand mixer or in a large bowl, combine the flour and salt.

To mix by hand: Using your hands, slowly drizzle in the oil until the flour forms a fine crumble...

To mix in a stand mixer: Using the paddle attachment on low speed, slowly drizzle in the oil...

Form the dough into a ball. Then coat a large bowl with oil and transfer the dough into the bowl...

In your largest bowl, sprinkle the spinach with the salt. Rub the salt into the leaves, using your hands, and let it sit for 5 to 10 minutes...

Meanwhile, in a separate medium bowl, combine the onion with the oil, lemon juice and zest, sumac, pepper, allspice, and pine nuts...

Once the spinach has softened, scoop as much as you can hold in one hand, cup it with your other hand, and squeeze it over a sink to draw out excess water...

When the dough has doubled in size, punch it down and, using a bench scraper or knife, divide the dough into quarters...

Working with about six rounds at a time, roll out or hand-press each round on a lightly floured work surface with a floured rolling pin or floured fingers...

Mound 2 packed tablespoons of the filling in the center of each disk. Lift three edges of the circle with one hand, holding the point where they meet at the center and, with the other hand, pinch the seams together from top to bottom to form pronounced ridges (about ⅛ inch) along the seams...

Place the turnovers on the prepared sheet tray ¼ inch apart, brush the ridges with oil to accentuate the crunch, and bake for 10 to 12 minutes or until the sides turn golden and the ridges darken to a caramel color. Serve warm or at room temperature...