EMILY'S SYRIAN CHEESE "HAND PIE" FILLING
1 red onion, diced
2 garlic cloves, diced
4 tbsp Harissa olive oil
1/2 cup full-fat Greek-style thick yogurt
2 tbsp Za'atar
1/2 cup cherry tomatoes, sliced in half
1-1/2 cups crumbled feta cheese
DIRECTIONS: On medium-high heat, place 2 tbsp Harissa olive oil, onions and garlic In a small frying pan, then saute until soft. Remove from heat and cool. In a bowl, whisk together 2 tbsp olive oil, yogurt and Za'atar. Add onion-garlic mixture and combine. Add half of tomatoes and feta cheese and mix until the filling is combined and holds together. Place remaining tomatoes cut side up on the hand pies before placing in the oven to bake.
Divide the dough into 8 balls, covering with damp tea towel. Roll balls into 5 inch to 6 inch disk, about 1/4 to 1/2 inch thick. Place filling in the centre, rolling up the sides until they touch the filling then pinch the ends together to form an open boat. Place parchment lined baking sheet. Bake for 10 to 12 minutes until golden and filling is warmed through. You can eat them cold or hot, anytime of the day. They are great for lunches, too.