Make the Dough:

• In a bowl, combine warm water, sugar, and yeast. Let sit for 3-5 minutes until the yeast becomes frothy.
• Add flour and salt, then mix until combined.
• Transfer the dough to a floured surface and knead for about 5 minutes until the dough is sticky but not too wet.
• Add the olive oil and continue kneading until the dough is soft, smooth, and slightly sticky, but doesn’t stick to your fingers.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let it proof for 90 minutes until it doubles in size.
• After proofing, divide the dough into 30 equal pieces, shape them into round balls, and place on an oiled tray. Cover and let sit for an additional 30 minutes.

2. Prepare the Filling:

• In a large bowl, combine the thawed spinach, chopped parsley, diced onion, olive oil, lemon juice, sumac, and salt. Mix well.
• Cover and refrigerate until ready to assemble.

3. Assemble & Bake:

• Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
• Flatten each dough ball into a small circle using your hands.
• Spoon about 2 tablespoons of spinach filling into the center of each circle.
• Fold the dough over the filling, pinching the edges together, and shape into a triangular form. Ensure all edges are sealed tightly.
• Place the filled pies on the prepared baking sheets.
• Bake for 15-20 minutes, or until the tops are golden brown.

4. Serve:

• Serve the spinach pies warm, with a side of plain whole-milk yogurt for dipping.