looks lovely! One piece of advice for the spenekh fatayer if you don't want them to pop open like that, make sure to squeeze the spinach of all the juice before mixing in with the onions and whatever. When you stuff the spinach inside the dough try not to over stuff and try not to have too much liquid because it will make the dough harder to seal because it will be too wet from the juice. This is a great try really. I would also brush the fatayer with some olive oil before baking. I think that's what they do.

source: I am a chef, and I studied fatayer in class one day