Upton’s Naturals is the first company to make pre-seasoned, heat-and-serve, natural jackfruit nationally available to the U.S. market. Using only simple, recognizable ingredients, Upton’s Naturals’ jackfruit offers a good source of fiber, is completely free of cholesterol, gluten, soy, oil, GMOs, and artificial flavors, and 100 percent vegan.
Place the flour and salt in a stand mixer or large mixing bowl. Gradually drizzle in the olive oil and rub into the flour using your hands or a wooden spoon.
Add the yeast and sugar to 1 cup of the warm water until bubbles form. Pour the water into the dough, mixing after each addition. Add the remaining 1/2 cup water if needed. Knead the dough on a floured surface or in a stand mixer for 8-9 minutes. Place in a clean bowl, cover with a towel or plastic wrap, and let rise for 1 hour. Punch down dough and let rise for 20 more minutes.
In the meantime, cook 1/2 the diced onions in 1 tablespoon olive oil in a saucepan over medium heat. Add the spinach and let wilt. Let cool, then drain the excess water from the spinach. Add the remaining raw onion, 1 tablespoon olive oil, Bar-B-Que Jackfruit, sumac, salt, pepper, and lemon juice.
Preheat oven to 450 degrees F. Line 2-3 baking sheets with parchment paper. Fill a small bowl with water and place next to your workspace.
Take golf ball-sized pieces of dough and roll each piece of dough into 1/8-1/4 inch thin circles on a flour surface. Add 1-2 tablespoons of the spinach and Bar-B-Que Jackfruit mixture in the center. To fold into triangles, fold one side halfway over the spinach mixture. Dip your finger in the water and moisten around the edge of the remaining circle. Fold the second edge (of three), overlapping the first fold to make a corner. Fold the remaining edge to make the triangle. Press to seal. Brush each spinach pie with olive oil and place on prepared baking sheet.
Bake 12-14 minutes, or until golden. Let cool before serving