Spinach Triangles (Fatayer)

These are good - not as good as the ones I grew up with, better than some I have made/had from bakeries. The biggest difference in this recipe is the lack of yeast in the dough. I have made Maureen Aboods recipe before and with one tablespoons yeast they were far too puffy/pillowy. The problem here is the dough/crust is pretty bland even with that amount of olive oil. This dough does come out a bit harder than I would have liked, and even though they soften as they cool (or you can steam them slightly in a plastic bag) it just isn't the soft, slightly chewy, super thin crust I was looking for. The filling is very good, tho I would not recommend the pomegranate molasses as any leaks will easily burn (from the sugars) which gives them an obvious off- putting flavor. The dough was easy to work with (I used my stand mixer) and I love the simplicity of the recipe but will continue my search for the perfect spinach fatayer.
Upgrading this to 4 stars - I guess they improve with a little time - crust becomes more tender and filling more flavorful. I may try to hit the perfect balance by using a recipe with a little yeast but nice to know it can be made without.