In a mixing bowl, combine flour, yeast, salt, and sugar.

Add olive oil and warm water. Mix until a dough forms. Add additional water if needed.

Transfer dough to a lightly floured surface and knead for 3–5 minutes until smooth and elastic.

Shape into a ball and place in a lightly oiled bowl.

Cover and let rise in a warm place for about 2 hours, or until doubled in size.

If using fresh spinach, chop roughly and place in a colander. Sprinkle lightly with salt and let sit for 10 minutes.

Squeeze the spinach thoroughly to remove excess liquid.

Combine spinach, onion, salt, pepper, sumac, Lebanese seven spice, pomegranate molasses, and pine nuts in a bowl.

Set the filling aside.

Punch down the dough and divide it into 8 equal pieces.

Roll each piece into a smooth ball.

Preheat the oven to 425°F (220°C).

Roll each dough ball into a circle about 6–7 inches wide.

Stir lemon juice into the filling just before assembling the Spinach Fatayer.

Place approximately 2 tablespoons filling in the center of each dough circle.

Fold and pinch the dough into a triangular shape, sealing the edges well.

Transfer to a lightly oiled baking sheet.

Repeat with remaining dough and filling.

Brush lightly with olive oil if desired.

Bake for 12–15 minutes or until lightly golden.

Transfer to a cooling rack and serve warm or at room temperature.