Spinach sautéed with sumac, za'atar, and grilled paneer chunks.
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Cut the paneer into 1-inch cubes and pat them dry with a paper towel.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat and grill the paneer until golden brown on all sides, then set aside.
In a large pan, heat the remaining olive oil and sauté the finely diced red onion until soft and translucent.
Add the minced garlic and one tablespoon of za'atar to the pan, stirring for 1 minute until fragrant.
Add the fresh spinach in batches, tossing frequently until it has completely wilted and the excess moisture has evaporated.
Stir the grilled paneer back into the pan with the spinach.
Sprinkle the sumac, remaining za'atar, chili flakes, and salt over the mixture, then drizzle with lemon juice.
Toss everything together gently for 2 minutes and garnish with toasted pine nuts before serving.
