In a large bowl, combine all the dough ingredients together, except the vegetable oil. Mix well.

Add the oil gradually while kneading until you obtain a firm, smooth dough. Add more water if needed.

Cover the dough with a kitchen cloth and leave it to rest for around 2 ½ hr in a warm place until it rises.

Meanwhile, start preparing the stuffing by washing the spinach, drying it and mincing it coarsely. Make sure to dry very well the spinach because too much moisture affects the dough when filled.

In a bowl, combine the minced spinach and minced onions with the sumac, oil, pomegranate syrup and salt. Mix well.

After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into small 8 cm diameter circles using a circular pastry cutter.

Put 1 tablespoon of the stuffing in the center of each circle. Hold the dough from 3 sides and fold it in the form of a triangle, press sides together to seal well. Lightly grease two oven pans with vegetable oil and place the pies on them; pinched side up.

Insert the pan in the oven and bake until the top and bottom of the pies turn lightly brown.

They can be served hot or cold.