Lebanese Fatayer

Activate the Yeast: In a small bowl, combine 1/3 cup of hot water with the yeast. Let stand for 10 minutes, or until foamy. (10 minutes)

Prepare the Dough: In a large bowl, combine the flour, powdered milk, sugar, olive oil, baking powder, and salt. Gradually add the remaining hot water, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size. (1 hour)

Make the Spinach Filling: While the dough is rising, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the squeezed spinach and cook for another 3-5 minutes, stirring frequently, until any excess moisture has evaporated. Season with salt and pepper to taste. Remove from heat and stir in the lemon juice. Set aside to cool completely. (15 minutes)

Preheat and Prep: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Assemble the Fatayer: Punch down the risen dough and divide it into small, equal-sized portions (about 1-inch balls). On a lightly floured surface, roll each ball into a thin circle, about 3-4 inches in diameter. Place about 1 teaspoon of the spinach filling in the center of each circle. Fold the circle into a triangle by bringing one edge to the center, then the next, and finally folding the third edge over the top to create a sealed triangle. Pinch the edges to secure. Repeat with the remaining dough and filling.

Bake: Brush each Fatayer with beaten egg and sprinkle with sesame seeds. Place on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until golden brown. (25 minutes)

Cool and Serve: Let the Fatayer cool slightly on the baking sheet before serving. Enjoy warm or at room temperature.