Collard Green Fatayir

This is a southern twist to Lebanese spinach pies.
Dough:
2 1/2 cups flour
1 tablespoon sugar
1/2 teaspoons salt
1 tablespoon yeast
1 tablespoons cornstarch
1cup warm water
2 tablespoons oil

Filling
1 (1LB) froze chopped collard greens
1 teaspoon salt
1 teaspoon citric acid
2 lemons juiced
1/4 cup olive oil
1/8 teaspoon sumac
1 large onion,diced

how2:
Dough
Place dry ingredients in a bowl.
add water and oil slowly until dough ball form.( you may or may not use all of the water each flour is different some need more some need less)
Place in a greased bowl,allow the dough to rest 1 hour.

Filling:
Thaw and drain liquid of the collard greens. If they are to big you may chop them more.
Place in a bowl, add onion,salt,sumac,citric acid, and Cayenne pepper.
Mix together add olive oil and lemon juice. mix well set aside.

Once the dough is ready, roll out and cut circles into the dough.
roll each dough circle out.
with a fork place some filling in the center, pinch edges to close. (If its over filled The filling would seep out and open up.
Place on a lightly greased or non stick baking sheet.
Bake at 400DF until golden.