Sambousek (Spinach, Meat, Cheese Fillings) - cooking recipe

Ingredients

For the Dough (You can half or double the recipe nicely)
3 cups all-purpose flour
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1 cup lukewarm water
Spinach Filling (Sometimes I just skip the seasoning and toss in Green Zaatar)
2 1/2 lbs chopped spinach
3 chopped onions
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon sumac
1/2 teaspoon salt
1/2 teaspoon pepper
Cheese Filling
8 ounces softened cream cheese
1 cup crumbled feta cheese
2/3 cup chopped walnuts (optional)
3 tablespoons heavy cream
1/2 cup parsley, chopped
1 scallion, minced
1/2 teaspoon salt
1/4 teaspoon black pepper (fresh ground)
Meat Filling
1 1 lb ground lamb or 1 lb ground turkey
1 large tomatoes, minced
1 small onion, minced
1/2 cup chopped flat leaf parsley
2 tablespoons tomato paste
3 -4 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon cumin
2 teaspoons allspice
1/2 teaspoon dried thyme
1/2 teaspoon dry oregano
1 cup frying oil (I always use olive, use what you like)

Preparation

In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water.
Gradually fold the flour into the water while simultaneously rotating the bowl.
Dough will be slightly sticky
Knead the dough until pliable and no longer sticky
Place in fridge for one hour allow dough to set.
Lightly flour your work surface and roll out the dough into a 1/4\" thick rectangle.
Using a cookie cutter or even a large glass, cut out circles from the dough.
Do not lift or remove the circles.
Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch.
Cover with plastic wrap and refrigerate until needed
Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle
Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal
Repeat same process with the remaining dough and filling
Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way)
Fry the Sambousek until golden brown, approximately 4 minutes, turning once.
Remove with a slotted spoon and drain excess oil on paper towels
Baking: Dip each piece in olive oil and put in sheet pan.
Bake in 350 degree oven for 45 minutes till brown.
Serve cold or warm.