The key to achieving dainty turnovers is to make the dough slightly wet and the filling dry. Practise by making larger ones first. The balance between onion and spinach is vital for success, which is why I have specified the onion’s weight.
Wash the spinach and pat it dry, then chop finely. Put the spinach in a bowl and sprinkle with ½teaspoon of the salt, then rub it all together very well until the spinach breaks down and water starts to drain out. Leave to rest for about 5 minutes, then squeeze the spinach ti