Triangular pastries stuffed with sautéed spinach, salty feta, and a hint of sumac.
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Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat and sauté the diced onions until translucent and soft.
Add the chopped spinach to the skillet in batches, cooking until fully wilted and the moisture has mostly evaporated.
Remove from heat and stir in the sumac, lemon juice, salt, pepper, and toasted pine nuts if using.
Allow the spinach mixture to cool slightly, then fold in the crumbled feta cheese until well combined.
Cut your pastry sheets into long strips about 3 inches wide, then brush a strip lightly with melted butter.
Place a tablespoon of filling at one end of a strip and fold it diagonally to form a triangle, continuing to fold like a flag until the end.
Place the triangles on the baking sheet, brush the tops with more butter, and bake for 15-20 minutes until golden brown and crispy.
