For the filling:

The day before, mix all of the ingredients for the filling in a large frying pan over a medium high heat.

Brown while stirring for about 10 minutes.

Cool; then reserve in your refrigirator and reserve into the refrigerator.

The following day, mix all of your stuffing very well; then add of the stuffing into a large colander

For the dough:

In the bowl of your stand mixer, add in the flour, the semolina, the salt, the sugar, the milk powder and mix your ingredients very well.

Dig a small well into the center; then add in the yeast.

Add in the oil together with the white vinegar and, while you are adding the water knead very well until you obtain a smooth dough

Put your dough in a large bowl; then coat with a little quantity of oil over the surface; then cover with a cloth and ket sit for about 1 hour at the room temperature

Roll your dough in a large disc; then cut circles of about 3 inches in diameter

Drop about 1 tablespoon of the spinach stuffing right into the center of each of the circles.

Lift all of the 3 ends of the dough; then fold inwards so that it completely encloses the spinach stuffing; then form a shape of triangle; then gently pinch the edges to seal very well

Arrange the spinach mini pies over a baking sheet that is lined with a parchment paper

Bake at about 350 F (180°C) for about 20 to 25 minutes

Serve and enjoy your mini pies on Iftar!