For the dough:
1 cup room temperature water (plus more as necessary)
1 1/2 teaspoons yeast
1/2 teaspoon sugar
1 teaspoon salt
1/4 cup extra virgin olive oil
15 ounces (about 3 cups) all purpose flour
For the filling:
2 tablespoons olive oil
16 ounces washed and dried kale leaves (from about 2 big bunches)
1 tablespoon olive oil
1 medium onion, diced
1 tablespoon and 2 teaspoons lemon juice
1/2 teaspoon salt (or more to taste)
2 tablespoons minced parsley
8 ounces crumbled feta (Bulgarian feta works particularly well, but you can use any kind)
Find it online: https://cardamomandtea.com/284/kale-and-feta-fatayer/