These take Sami straight back home. He used to have them, once or twice a week, eaten fresh from the oven when he got home from school. The filling would vary – cheese, minced meat, mashed root vegetables – but spinach was always the firm favourite. If you want to make a meal of them, serve them with a simple chopped salad and a spoonful of plain yoghurt.
Getting ahead: Both the dough and the filling can be made up to 3 days ahead and kept,