Preparation time: 45 minutes plus resting time
Cooking time: 20 minutes
Sift together both kinds of flour into a bowl, then tip in the bran from the sifter (sieve) and add the yeast and salt. Make a well in the middle of the dry ingredients and add the oil, then gradually add the water and mix to a dough. You may need a little less or more water to bring together the dough. Knead for 10 minutes, then return the dough to the bowl and dust lightly with flour. Cover the bowl with plastic wrap (clingfilm) and let stand in a warm place for 1 hour. Meanwhile, make the filling. Heat the oil in a saucepan, add the leek and onions, and cook over low heat, stirring occasionally, for 5-8 minutes, until softened. Add the sumac, seven spices seasoning, and lemon juice and cook for another minute. Add the spinach and cook for a few minutes until wilted. Season with salt and pepper, remove from the heat, and let cool. Preheat the oven to 450°F/230°C/Gas Mark 8. Grease 2 baking sheets with butter. Punch down (knock back) the dough and knead again for a few minutes. Use your hands to make golf ball-sized dough balls and dust them lightly with flour. Thinly roll out each dough ball into a circle, put a little of the spinach filling into the middle, dampen the edges of the dough, and bring up the sides to seal to form a turnover. Put the turnovers onto the prepared baking sheets and brush with the egg wash. Bake for 10-15 minutes until golden. Serve immediately.