Chard Pies (Fatayir bil siliq)

Dough:
2 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon yeast
2 tablespoons cornstarch
1 cup warm water
2tablespoons oil


Filling:
2 bunches of Swiss chard
1 teaspoon salt
1 tablespoon citric acid
juice of 2 lemons
1/2 cup extra virgin olive
1/2 teaspoon Cayenne pepper(Optional or less)
2 Tablespoons sumac powder
1 large onion


How2:
Dough:
*Place dry ingredients into a bowl except yeast mix well.
*Place yeast with the dry ingredients.
*Add the oil and slowly add the water until the dough forms.(you may or may not use all of the water if you    added more water you may add some more flour until the dough comes together )
*Place in a greased bowl, allow to rest for 1 hour or until it doubles in size.


Filling: 
*Clean and chop the chard leaves remove the stems, place in a bowl.
*To the chard add the salt,sumac, cayenne,citric acid.Mix well.
*Take the onion and finely dice or puree it in a food processor. Add them to the bowl.
*Pour lemon juice and olive oil on top then toss to mix well.
*You may use this right away but i recommend allow it to rest a bit so the flavors develop. you may do this the day ahead or a few hours ahead.

How to assemble the pies:

*Strain the extra fluids from the spinach only if you allowed it to rest. if its to watery they will burst open in the oven.
*On a floured surface roll out the dough like pizza dough.
*With any size cup or round cookie cutter cut out as much as you can. then place the rest of dough aside to rest a bit then repeat the process of rolling and cutting.Or you can make balls of dough and roll them flat.
*Take one of the rounds roll it a little bit with a rolling pin.
*Add some filling in the center be sure not to over stuff them or they wont close.
*Pinch the two opposite sides together, followed by the other two opposite sides.
*Pinch firmly in the center to hold it together, and pinch the small edges to form the shape seen in the picture.
*Place them on lightly greased  baking dish or pan,Bake at 400DF until golden.
If you find they aren't golden on the top but only the bottom , place them for a few Min's under the broiler.
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