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Yield: Makes ten 5-inch pies
The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, isn't flavored with feta, as it is in the more common Greek spinach pies. Instead, it's spiked with lemon and sumac, a tangy Middle Eastern spice. Ziadeh forms the pies into a triangle, but the half-moon shape here is simpler to do.
1 cup plus 2 tablespoons all-purpose flour plus more for dusting
1/2 cup whole wheat flour
1/2 teaspoon active dry yeast
2/3 cup lukewarm water
Salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 medium onion diced
1 tablespoon ground sumac see Note
2 teaspoons fresh lemon juice
Freshly ground pepper
2 10 ounce packages frozen spinach thawed and squeezed dry
1 large egg beaten
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