I love Mediterranean spinach pies. Love. I decided to give this recipe a try, using collards instead of spinach because I had a bunch on hand. The dough was nice and workable and after baking, the pockets were fluffy, yet thicker and stiffer than some spinach pies I've had at restaurants. The leftover, uncooked, filling even made a great side salad!
When using collards in this recipe, you can skip squeezing out the excess water, but you'll need to massage the greens a little longer. Also, make sure you remove the stems from the collards!
I didn't have sumac, so I left it out, but I definitely think it would be worth it to track down the spice if you plan on making this dish. I also skipped the cornmeal in the recipe and instead used greased cookie sheets. I really recommend piling in the filling, using much more than the recipe says. I think mine could have used a higher filling-to-dough ratio.