For the dough, put the yeast and sugar in a jug with 240ml lukewarm water and stir until dissolved. Set aside for 15 mins until the mixture is foaming.

In a large bowl, mix the flour, oil and 1/4 tsp sea salt until combined, then stir in the yogurt. Pour in the yeast mixture and mix with a wooden spoon until you get a shaggy dough. Knead in the bowl with your hands, or in a stand mixer fitted with a dough hook, for 5-10 mins until you have a soft, smooth dough.

Cover the bowl and leave the dough to rise in a warm place for at least 1 hr or until doubled in size.

Meanwhile, for the filling, heat the oil in a saucepan over a medium heat and cook the onion for 5 mins, stirring occasionally, until starting to go translucent. Add the chopped spinach, in batches if needed, and cook for a few minutes until wilted. Stir in the sumac, lemon juice and plenty of seasoning. Remove from the heat and leave to cool.

Heat the oven to 200C/180C fan/gas 6. Scrape the risen dough onto a floured work surface and divide into 32 pieces. Roll each piece into a ball and then flatten out into a roughly 10cm circle.

Put 1 tbsp of the filling into the centre of each dough circle, then fold up tightly into a triangle shape.

Arrange the triangles on a large, lightly oiled baking tray. Bake for 15-17 mins until light golden brown. Leave to cool slightly, then serve warm or cold.