This recipe requires only the leaves of the spinach.

Makes: 24 turnovers
Cooking time: 20 minutes.

2lb (1kg) Lebanese Bread dough or any commercial bread dough
Olive or nut oil for baking
Filling:
2 cups finely chopped spinach leaves
½ cup finely chopped parsley
¼ cup finely chopped fresh mint or 1 teaspoon dried mint
½ cup finely chopped spring onions
¼ cup pine nuts, lightly fried in olive oil (optional)
1½teaspoon salt
¼ teaspoon pepper
¼ teaspoon mixed spices
½ teaspoon Zaatar Mixture or thyme
¼ cup olive oil
approx ¼ cup lemon juice

Place the bread dough in a warm place and allow rising.
Mix all the filling ingredients together.

When the bread dough has risen, roll out on a floured board to ¼ in (6mm) thickness and cut into 4 in (10cm) squares.

Place a tablespoon of filling on each square of dough and fold to form a triangle – shaped pie. Secure edges together by folding them over and pressing firmly down with fork prongs.

Place the pies on a well oiled baking tray and brush each one with oil. Bake in a hot oven, 425°F (220°C) until lightly golden.

Serve hot or cold.