Gutap

Make a simple dough from flour, salt, and warm water, knead until smooth then rest covered for twenty minutes to relax the gluten.

Wilt spinach or greens in a dry pan then combine with diced onion, dried mint, salt, and pepper for the filling mixture.

Divide dough into small balls and roll each into a thin round circle about fifteen centimeters in diameter on a floured surface.

Place a spoonful of filling on one half of each circle then fold the other half over and press edges firmly with a fork to seal.

Cook turnovers on a dry hot griddle without oil for three minutes per side until golden blisters form across the surface.

Serve hot directly from the griddle, stacking them on a plate and letting diners eat them by hand as a snack.