Chop the spinach, wash it thoroughly, and drain well.

Finely chop the onions.

Heat a little oil in a pot over the stove, sauté the onions briefly, then add the spinach and the tomato (finely chopped). Stir until the spinach releases its water and it evaporates.

Add salt, cayenne pepper or chili flakes, sumac, and a pinch of citric acid (optional).

Drain the spinach mixture very well to prevent the dough from getting soggy and opening up during baking.

Knead the dough, then roll it out. Place a spoonful of the spinach filling in each piece and seal well.

Place the pies on a baking sheet lined with parchment paper.