To begin, mix the flour, salt, sugar, and instant yeast in a large bowl. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise for 1 hour or until it doubles in size.

While the dough is rising, prepare the filling. Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until softened. Add the ground meat and cook until browned, breaking it up as it cooks.

Add the diced tomato, pine nuts, parsley, lemon juice, ground allspice, salt, and pepper to the meat mixture. Stir well and cook for an additional 5 minutes until the mixture is well combined and any excess liquid has evaporated. Remove from heat and let it cool slightly.

Preheat your oven to 375°F (190°C). Punch down the risen dough and divide it into small, equal-sized balls, about the size of a golf ball. Roll each ball into a thin circle, about 4 inches in diameter.

Place a tablespoon of the meat filling in the centre of each dough circle. Fold the edges over the filling to create an open-faced square or triangle shape, pinching the corners to seal them.

Place the filled dough on a baking sheet lined with parchment paper. Repeat the process with the remaining dough and filling, spacing the pies evenly on the baking sheet.

Bake the Sfeeha in the preheated oven for 15-20 minutes or until the dough is golden brown and cooked through. The edges should be crispy, and the filling should be hot.

Serve the Sfeeha warm, garnished with a sprinkle of fresh parsley if desired. These savoury pies can be enjoyed as an appetizer, main dish, or part of a mezze spread, accompanied by yogurt or a simple salad.