Put the flour in the bowl of a food mixer. Add the yeast at one side and the salt at the other and then add the olive oil and 125ml of water.
Begin to mix on a slow speed and add the rest of the water slowly until the dough has formed a ball. You might not need quite all of the water although I found I needed slightly more.
Increase the speed slightly and let the mixer kneed the dough for about 3-5 minutes until it becomes smooth and stops sticking to your fingers when you test it. Alternatively you could mix and then kneed the ingredients by hand but the kneeding process may take a bit longer.
Put the dough in an oiled and covered bowl and leave to rise for an hour.
Making the Filling
Put the spinach in a frying pan and cook until all the water it releases evaporates. Before it has finished cooking, add the crushed garlic. Leave in the pan to cool.
Put the pine nuts in a dry pan and toast over a low heat until they turn golden.
When all the filling ingredients have cooled, mix them all together in a bowl.
Assembling and Cooking the Fatayer
Preheat the oven to 200°C
Knock some of the air out of the dough and divide into 4 equal portions. Roll each one out into a circle.
Divide the filling between each one, putting a pile in the middle of each round of dough. Form into parcel shapes by bringing up three sides of the dough and pinching them together. The parcels should then be triangular-shaped.
Put the fatayer on baking trays lined with baking parchment and bake in the oven for 15 minutes. Serve with salad.
Nutritional information is approximate and a guideline only.