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1
In a medium bowl, whisk the flour with the salt and make a well in the center.
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2
Add the olive oil and work it in with your fingers until the flour is evenly moistened.
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3
Add 1/3 cup of water and stir until a rough dough forms.
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4
Pinch the dough together; add another tablespoon of water if the dough seems too dry.
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5
Cover the dough with plastic wrap and let rest for 10 minutes.
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6
Turn the dough out onto an unfloured work surface and knead until smooth, 5 minutes.
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7
Cut the dough into 6 pieces; cover with a moistened paper towel.
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8
In a medium bowl, toss the onion with the sumac and a generous pinch each of salt and pepper.
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9
Add the spinach and stir in the pine nuts, lemon juice and olive oil.
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10
Season with salt and pepper.
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11
Preheat the oven to 450.
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12
Line a large baking sheet with parchment paper.
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13
On an unfloured work surface, roll out each piece of dough to a 6-inch round 1/8 inch thick.
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14
Spoon the spinach filling onto the center of each pastry round and fold into half-moons.
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15
Pinch the seams to seal and transfer the spinach pastries to the baking sheet.
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16
Bake for 18 minutes, or until golden.
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17
Serve warm or at room temperature.
