Fatayer are simple to make, and even simpler to eat! I love making these stuffed pies as a party snack; everyone loves them and you can make them as large or as small as you like. This recipe is for medium-size Fatayer, which make a great dinner appetizer or lunch main course. Thanks to Mama’s trick of brushing them with olive oil as soon as they come out of the oven, mine are shiny, moist, and crisp on the outside.
I often make both the spinach and lamb varieties, so that everyone has a taste of both and carnivores and vegetarians alike are satisfied! But feel free to make one or the other! Even though I’m a veggie lover, I do have to admit that the lamb Fatayer are my favorite. 
MAKES SIXTEEN 5-INCH TURNOVERS
⅓ cup unbleached, all-purpose flour, for the work surface
2 pounds Ajin (here), at room temperature (cut into 1 pound dough balls)
¼ cup extra-virgin olive oil, for brushing
LAMB FILLING
4 tablespoons (½ stick) unsalted butter
2 tablespoons olive oil
1 medium yellow onion, finely diced
½ pound finely ground lamb
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
1 small bunch fresh flat-leaf parsley leaves, finely minced
¼ cup pine nuts
SPINACH FILLING
½ pound spinach leaves, shredded
1 small yellow onion, finely diced
2½ to 3 tablespoons freshly squeezed lemon juice
¼ cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon crushed red pepper flakes
Preheat the oven to 450°F.
Lightly flour a clean work surface or cutting board.
If you are making the lamb filling, prepare it before you roll out the dough, so that it has time to cool before stuffing. In a large sauté pan on medium-high heat, melt 2 tablespoons of the butter and the 2 tablespoons of the olive oil until shimmering. Add the onion and cook, tossing continuously, until slightly softened and translucent, about 10 minutes. Add the lamb and cook, stirring occasionally, until completely browned, breaking up the meat with a wooden spatula. Season with the salt, pepper, and allspice. Sprinkle with the fresh parsley and turn off the heat.
In a small sauté pan, melt the remaining 2 tablespoons butter over medium-low heat, add the pine nuts, and toast, tossing continuously, until the pine nuts turn light golden brown and crisp on the outside, and give off a nutty aroma. Turn off the heat, add the pine nuts to the meat mixture, and toss to incorporate. Set the meat filling aside to cool while you roll out the dough.
Place 1 pound of dough at a time in the center of the floured surface and lightly sprinkle with flour. Place the dough into the palms of your hands and tuck it under itself using your fingertips. Then, stretch the dough out into a smooth, flat, round and place onto the floured surface and, using a thin rolling pin, roll it out until it is smooth and about 16 to 18 inches in diameter and ¼ inch thick.
Cut dough into circles: Using the rim of a small bowl, cut out medium-size rounds, approximately 5 inches in diameter, from the dough. Place the dough rounds on a lightly floured surface area while you cut the remaining rounds from the dough. You should have eight 5-inch rounds of dough. Repeat with the other pound of dough to make a total of sixteen 5-inch rounds.
Cut into circles. Right before you stuff the turnovers, make the spinach filling by combining all the ingredients in a mixing bowl and tossing to combine thoroughly.
To stuff the turnovers: Take 4 to 5 tablespoons of either stuffing and place in the center of each dough round. Take the two sides of the dough and bring them together in the center to completely enclose the filling. Using your fingertips, tightly pinch the edges together to seal. Then, lift the last flap of dough up and over to meet the center point, and pinch together to seal, creating a triangular shape. Make sure the turnovers are well sealed. (see photos)
Lightly brush two large baking sheets with olive oil and place all of the spinach turnovers on one pan and all of the meat turnovers on the other pan (if making both). Place the baking sheets in the center and top racks of the preheated oven and bake for 15 to 20 minutes until the turnovers are crisp and light golden brown. Turn off the heat and remove the turnovers from the oven.
Immediately brush each turnover with olive oil, coating the top and sides.
Serve hot, warm, or at room temperature.
Note You will need a rolling pin, an Arabic one if possible (see here) and a small bowl, 5 inches in diameter.
Variation 
Replace the finely ground lamb with lean 80/20 percent ground beef.
