This is actually a filling for a Middle-Eastern pastry called fatayer, little pastry triangles that get served at all special occasions, especially in Lebanon. You could serve this with pretty much anything or eat it on its own.
200g Swiss chard or baby spinach, washed and roughly chopped • 1 large onion, roughly chopped
40g butter • ½ tsp sumac (optional) • juice of one lemon • ⅓ ⅓ cup walnuts, chopped and toasted, 1 small bunch mint, finely chopped • salt and pepper
1/ In a medium-sized pot, gently sautéthe onion in butter until translucent.
2/ Add the spinach and continue to stir until the spinach has cooked and any excess juice has evaporated.
3/ Add the sumac (if desired), a squeeze of lemon, the nuts and mint and stir well.
4/ Season to taste and serve immediately or set aside for later.
Source: The Real Meal Revolution – Prof Tim Noakes