To begin, preheat your oven to 375°F (190°C). In a large bowl, combine flour, sugar, salt, and instant yeast. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 1 hour.

For the spinach filling, place chopped spinach in a bowl. Add chopped onion, lemon juice, olive oil, sumac, salt, and pepper. Mix well and let it sit for 15 minutes to allow the flavours to meld.

For the meat filling, heat a pan over medium heat and sauté the onions until softened. Add ground meat, cooking until browned. Stir in allspice, pine nuts (if using), salt, and pepper. Remove from heat and let it cool.

For the cheese filling, combine the crumbled feta, ricotta (or akkawi), parsley, dried mint (if using), and black pepper in a bowl. Mix well until all ingredients are evenly distributed.

Once the dough has risen, punch it down and divide it into small, equal-sized balls. Roll each ball into a thin circle, about 4 inches in diameter.

Place a tablespoon of your desired filling (spinach, meat, or cheese) in the centre of each dough circle. For the spinach and meat, fold the dough into a triangular shape, pinching the edges to seal tightly. For the cheese filling, you can fold into a half-moon or triangle shape.

Place the prepared fatayer on a baking sheet lined with parchment paper. Brush each pie with a little olive oil to give it a golden finish.

Bake in the preheated oven for 15-20 minutes, or until the fatayer are golden brown and the dough is cooked through.

Serve the fatayer warm as an appetizer or alongside a main dish. They pair wonderfully with yogurt or a simple cucumber salad. Enjoy the flavours of Lebanon in each bite!