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
� cup finely chopped parsley
� cup finely chopped fresh mint or 1 teaspoon dried mint
� cup finely chopped spring onions
� cup pine nuts, lightly fried in olive oil (optional)
1�teaspoon salt
� teaspoon pepper
� teaspoon mixed spices
� teaspoon Zaatar Mixture or thyme
� cup olive oil
approx � 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 � 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.