Dough:
 
8 cups all purpose, unbleached flour
1/2 cup vegetable oil
1 cake yeast
1 Tbsp salt
3 cups lukewarm water, a little more if needed

Filling:

3 bunches of fresh spinach leaves
2 large onions, chopped
1/3 tsp allspice
1/4 cup citric acid (can be found in pickling section of grocery, or import stores)
1/2 cup olive oil
3/4 cup lemon juice
1/2 cup ground sumac

1.  In a large mixing bowl, combine yeast with warm water, oil, and salt.
     Mix until yeast dissolves.  Then gradually mix in flour.  Knead for
     several minutes to form a smooth dough, add more flour if needed or a
     few drops of water if needed.  Form into a smooth ball place a few
     drops of oil on your hands and lightly place over dough.  Cover with
     plastic wrap, followed by dish cloths or other cloth tightly.  Let rise in a
     warm place for at least 1 hour.

2.  After rising, punch down dough.  Remove from bowl and knead once or
     twice.  Then shape into 36 to 40 large balls.  Cover again and let rise
     for 20 minutes.  Meanwhile prepare filling.

3.  Wash fresh spinach very well and drain on paper towels.  Sprinkle with
     salt and rub the spinach with the salt.  Squeeze out any excess water.
     Now finely chop spinach.  Finely chop onions.  Mix spinach and onions
     in a large bowl.

4.  Add seasonings, citric acid and sumac and mix together.  Add the oil,
     then the lemon juice and mix again.

5.  Preheat oven at 450 degrees F.  Grease two baking sheets.  Roll out
     dough into a round about 4" in diameter, about the thickness of pie
     crust.  Roll out a few at a time and keep others covered tightly.

6.  Spoon filling into center of dough rounds.  Fold dough over filling,
     forming a triangle shape.  Pinch edges together and place on greased
     baking sheet.  Brush top with olive oil or melted butter.

7.  Bake for about 10-12 minutes or until bottoms are golden brown and
     tops are golden.  Place under broiler to brown tops slightly.  Serve
     warm or at room temperture with plain nonfat yogurt, if desired.   This
     requires some baking skills and a helping hand is great for the rolling
     and filling of the pies.  The work is worth the results.  These are
     delicious!