Dough

• Dissolve the sugar in lukewarm water, add the dry yeast and leave to stand for approx. 10 minutes.
• Then knead a dough with all the dough ingredients. You should knead the dough for a good 20 minutes.
• Place the dough in a large bowl, cover and leave to rise at room temperature for approx. 90 minutes.

Filling

• Defrost the spinach leaves if necessary.
• Salt the spinach and knead well with your hands for a few minutes. The spinach will collapse and lose volume. (This happens with fresh spinach, frozen spinach has already gone through this process).
• Now drain the spinach properly either in a sieve or in a straining cloth. Squeeze out as much water as you can.
• Roughly chop the spinach again with a knife.
• Peel and finely chop the onion and mix directly with the sumac.
• Crumble the feta neatly by hand.
• Mix all the ingredients for the filling together and season again with salt and pepper.

Shape spinach pockets

• Remove the dough from the bowl onto a floured table.
• Briefly knead the dough again and then cut into quarters.
• Leave the dough covered with a cloth for another 10 minutes.
• Preheat the oven to 200 °C.
• Roll out one of the dough pieces thinly and cut out circles approx. 10 cm in diameter. (I always use a small bowl for this).
• Spread approx. 2 tsp of filling per circle. (I always do this with my fingers)
• To seal: take circle on two sides, press together at top centre and seal along one side.
• You now have a lace, closed side and to the other side there is still a flap open.
• Take this flap and pull it up. Close the sides.
• You should now have a kind of pyramid. Press the seams together really well, otherwise juice could leak out during baking.
• Bake the spinach pockets on a baking tray lined with baking paper for approx. 20 minutes.
• Repeat with the other dough pieces.

Attention: Please let the spinach pockets cool down properly before you enjoy them. You won't burn your tongue - and they actually taste much better cold.