Syrian Egg and Tomato Pies (Fatayar Bayd wa Banadoora)

Prepare dough and set it to rise. Make filling: heat oil in a frying pan and saut onions, garlic, and cilantro over medium heat for 5 minutes. Stir in tomatoes and continue to saut for another 8 - 10 minutes; then stir in remaining ingredients except dough and extra olive oil. Stir fry until eggs begin to set; then remove from heat and allow to cool. Divide into 16 parts. When dough has doubled in bulk, form into 16 balls and place on a floured tray. Cover with a damp cloth and set in warm place for 30 - 60 minutes until balls have doubled in size. Roll balls into 5 to 6 inch rounds on a lightly floured surface; then place a portion of filling in the middle of each round. Fold dough to enclose filling in one of two ways: fold in half to create a half-moon shape or lift sides to meet in the middle, dividing the round into thirds and creating a triangle. In either case, fold and pinch edges of dough firmly. Continue until all balls are folded. Place on greased baking trays; then bake in an oven preheated to 400F for 20 minutes or until pies turn golden brown. Remove from oven; then brush with olive oil and serve warm. Note - if using green olives with pimentos, include pimento. Suggest pouring into a 9x13 cake tin to cool faster. Also, it is easier to cut the mixture into 16 equal parts in such a pan. Delicious served with yogurt sauce. Makes 16 pies Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum Each serving (app 3/4 cup) of filling contains an estimated: Cals: 76, FatCals: 4, TotFat: 5g SatFat: 1g, PolyFat: 1g, MonoFat: 3g Chol: 0mg, Na: 251mg, K: 217mg TotCarbs: 7g, Fiber: 1g, Sugars: 3g NetCarbs: 6g, Protein: 3g With crust and filling each pie contains an estimated: Cals: 177, FatCals: 66, TotFat: 8g SatFat: 2g, PolyFat: 2g, MonoFat: 4g Chol: 5mg, Na: 344mg, K: 265mg TotCarbs: 23g, Fiber: 2g, Sugars: 4g NetCarbs: 21g, Protein: 6g