Eid Spinach and Pomegranate Manti Dumplings

Name: Eid Spinach and Pomegranate Manti Dumplings
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 24 servings
Cuisine: Turkish
Ingredients: 24 pieces wonton wrappers (square, about 3.5 inches/9 cm); 6 oz (170 g) fresh spinach, finely chopped, fresh, finely chopped, excess moisture pressed out; 4 oz (115 g) feta cheese, crumbled into small pieces; ¼ cup (45 g) pomegranate seeds (arils), roughly chopped, fresh arils, roughly chopped; ¼ medium (40 g) yellow onion, finely minced; 1 clove (5 g) garlic, finely minced; 1½ tbsp (22 ml) olive oil; ¼ tsp (1½ g) kosher salt; ⅛ tsp (½ g) ground black pepper; 0.06 tsp (0.2 g) ground nutmeg; ¾ cup (180 ml) plain Greek yogurt (or thick yogurt), at room temperature; ½ cup (90 g) pomegranate seeds (arils), for topping, fresh, whole arils; 3 oz (85 g) feta cheese, for topping, crumbled into small pieces; 2 tbsp (8 g) fresh mint leaves, finely chopped (optional); ¼ tsp (1 g) sumac powder (optional)

From the MyKitchenBank Kitchen

Crispy baked dumplings filled with seasoned spinach and topped with a cooling yogurt sauce, pomegranate seeds, and crumbled feta cheese. These festive manti are perfect for Eid celebrations or any special gathering, offering a balance of earthy greens, tart cheese, and bright pomegranate juice in every bite.

Prep: 25 min
Cook: 18 min
Wait: 10 min
Total: 53 min
Makes: 24 dumplings (4–6 servings as an appetizer)

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Ingredients

24 servings

24 pieces wonton wrappers (square, about 3.5 inches/9 cm)
6 oz (170 g) fresh spinach, finely chopped, fresh, finely chopped, excess moisture pressed out
4 oz (115 g) feta cheese, crumbled into small pieces
¼ cup (45 g) pomegranate seeds (arils), roughly chopped, fresh arils, roughly chopped
¼ medium (40 g) yellow onion, finely minced
1 clove (5 g) garlic, finely minced
1½ tbsp (22 ml) olive oil
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.5 g) ground black pepper
¼ tsp (0.2 g) ground nutmeg
¾ cup (180 ml) plain Greek yogurt (or thick yogurt), at room temperature
½ cup (90 g) pomegranate seeds (arils), for topping, fresh, whole arils
3 oz (85 g) feta cheese, for topping, crumbled into small pieces
2 tbsp (8 g) fresh mint leaves, finely chopped (optional)
¼ tsp (1 g) sumac powder (optional)

Equipment (8)

2 large baking sheets
Parchment paper
Small bowl (for filling)
Small spoon or piping bag with small round tip
Paper towels or clean kitchen towel
Measuring spoons and cups
Medium pot (for boiling water, if serving soft)
Colander

Steps

Before you start

Preheat oven to 400°F (200°C)
Thaw and drain spinach thoroughly if using frozen
Have all filling ingredients measured and ready before folding begins
Line baking sheets with parchment paper

1
Make the filling
- In a small bowl, combine the finely chopped fresh spinach, crumbled feta cheese, minced onion, minced garlic, and roughly chopped pomegranate seeds.
- Add 1.5 tbsp (22 ml) olive oil, 1/4 tsp (1.5 g) kosher salt, 1/8 tsp (0.5 g) black pepper, and 1/16 tsp (0.2 g) ground nutmeg.
- Stir gently to combine without breaking down the pomegranate arils.
- Taste and adjust seasoning as needed.
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Ready when: Filling is evenly mixed with no dry spinach visible
Tip: Press excess moisture from fresh spinach between paper towels or in a clean kitchen towel; too much liquid will make the dumplings soggy
2
Fill and fold dumplings
- Place a wonton wrapper on a clean, dry surface with one corner pointing toward you.
- Spoon about 1 tsp (5 ml) of filling onto the center of the wrapper.
- Lightly wet the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half to form a triangle, then bring the two bottom corners together and press to seal, creating a small purse shape.
- Place each folded dumpling on a parchment-lined baking sheet.
- Repeat with remaining wrappers and filling.
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Ready when: All 24 dumplings are folded and sealed, and arranged on baking sheets
Tip: Do not overfill; excess filling will burst through during baking. Wet only the edges so the wrapper doesn't become too soft before baking
3
Bake until crispyOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Bake the manti on the parchment-lined baking sheets for 15–18 minutes, until the wrappers are golden brown and crispy at the edges.
- Halfway through baking (around 8 minutes), shake the baking sheet gently or rotate it for even browning.
- The dumplings should sound crispy when tapped with a fork.
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Ready when: Wrappers are golden brown and crispy, making a crunching sound when tapped
Tip: If baking two sheets side by side, rotate them midway through to ensure even browning. Watch closely in the last 2 minutes to avoid burning
4
Prepare the yogurt base
- While the manti bake, spoon the 3/4 cup (180 ml) Greek yogurt into a serving platter or shallow bowl.
- Spread it into an even layer about 1/4 inch (6 mm) thick using the back of a spoon.
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Ready when: Yogurt is spread evenly across the platter
Tip: Use a large flat platter so the dumplings can rest on the yogurt without crowding
5
Rest and cool slightly
- Remove the baked manti from the oven and allow them to cool on the baking sheet for 2–3 minutes.
- They will continue to firm up as they cool.
- Do not stack them while still hot.
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Ready when: Dumplings are cool enough to handle but still warm
Tip: This brief rest prevents the filling from leaking out when you transfer the dumplings
6
Assemble the dish
- Carefully arrange the warm or room-temperature baked manti on top of the yogurt.
- Scatter the 1/2 cup (90 g) fresh pomegranate arils over the dumplings and yogurt.
- Crumble the 3 oz (85 g) feta cheese evenly over the top.
- Sprinkle with finely chopped fresh mint if using, and a pinch of sumac if desired for color and tangy flavor.
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Ready when: Dumplings are arranged on yogurt and topped with pomegranate, feta, and herbs
Tip: Scatter the pomegranate arils just before serving so they stay plump and don't release too much juice into the yogurt

Good to know

Tips

If you prefer softer, more traditional manti, boil them instead: bring salted water to a boil in a large pot, add the folded (unbaked) manti, and simmer for 6–8 minutes until they float and cook through. Drain well and proceed to the assembly step
Pomegranate arils can be deseeded and stored in the refrigerator in their own juice for up to 3 days before using; drain well before adding to the dish to prevent excess liquid
For a smokier, more savory version, add 1/4 tsp smoked paprika to the filling and skip the sweet pomegranate in the filling, using it only as a fresh topping
This recipe scales well for larger gatherings; double or triple the batch and freeze unbaked manti on multiple sheets before transferring to freezer bags—bake as many as needed

Make ahead

You can prepare the filling up to 1 day ahead and store it covered in the refrigerator. Folded, unbaked manti can be frozen on a baking sheet for up to 2 weeks; bake directly from frozen, adding 2–3 extra minutes to the baking time.

Storage & reheating

Baked manti are best served fresh and warm, but can be stored in an airtight container at room temperature for up to 4 hours. Reheat in a 300°F (150°C) oven for 3–4 minutes to restore crispness. Refrigerate leftover assembled dish for up to 2 days; reheat the manti only, and re-top with fresh yogurt, pomegranate, and feta before serving. Do not freeze assembled dumplings with yogurt topping; freeze baked manti only.

Substitutions

fresh spinach, finely chopped → frozen spinach, thawed and squeezed completely dry. Use the same weight; frozen spinach releases more moisture, so pressing is essential
pomegranate seeds (arils), roughly chopped → 1/4 cup (35 g) dried cranberries or tart cherries, finely chopped. This adds sweetness and tartness but loses the fresh texture; reduce salt slightly
feta cheese → ricotta salata or crumbled queso fresco. Both offer a salty, crumbly texture similar to feta; use the same weight
plain Greek yogurt (or thick yogurt) → sour cream or labneh (thick strained yogurt). Use the same volume; labneh will be tangier and richer, sour cream more sour