For the dough

• 2 lbs all purpose flour (about 7 1/4 cups)

• 2 tbsp coconut oil or olive oil (Non-vegan alternatives include butter, or shortening)

• 1 envelope (2 1/4 tsp) active dry yeast

• 1 tsp sugar

• 1 tbsp salt

• 2 cups (approximate) lukewarm water

For the filling

• 2 lbs frozen spinach, defrosted

• 2 large onions, finely chopped

• juice of 2 lemons

• 1/2 cup olive oil

• 1 tbsp ground sumac

• salt and pepper to taste

To make the dough:

• Dissolve yeast and sugar in 1/4 cup of the lukewarm water. Cover and let it sit until it froths, about 5 to 10 minutes. 

• In the large bowl of a stand mixer, stir together flour and salt. Stir in the activated yeast and your choice of fat. 

• Fit the bowl and a dough hook to the stand mixer. Gradually add the remaining lukewarm water, mixing and kneading until the dough is smooth, tender and not sticky, about 7 minutes. 

• Oil the bowl very lightly with your choice of fat (melting it if needed) so the dough doesn't cling to it as it rises. Cover the bowl with a non-airtight lid or clean damp towel and let the dough rise in a warm spot for about 2 hours, or until it doubles in size.

While the dough rises, prepare the filling: 

• Squeeze the spinach thoroughly between towels to dry it as much as possible. 

• Mix in the onion, lemon juice, olive oil, sumac, salt and pepper.

• Set aside.

Complete the dough preparation:
Punch down the dough and cut off 2-inch to 2 1/4-inch pieces. The dough should be stretchy and tender, not wet or sticky. Form into balls by tucking the dough underneath the balls to make them round and smooth. 

Cover with a clean damp towel and let them rest for 30 minutes before rolling out.

To assemble the triangular pies:

• Pre-heat the oven to 400F. Line baking sheet(s) with parchment paper.

• Dust the countertop lightly with flour and roll out a ball of dough into a 4-inch circle; The dough should not stick to the counter at all.

• Place a heaping tablespoon of filling into the center, shaping it into an approximate triangle to get the filling into the corners of the pie.

• Moisten the edges of the circle with a little water. Bring two edges of the dough together over two sides of triangle filling and pinch the edges firmly together. Bring the third edge of the dough over the filling to meet the other two, and pinch firmly together to form a triangular pie that fully encloses the filling.

• Space the pies about 1 inch apart on the baking sheet. Brush with olive oil.

• Bake until a light golden brown, about 10-12 minutes.