Prepare the Filling:

• Heat a skillet over medium heat and sauté the finely chopped onions until translucent and slightly golden.
• Add the chopped spinach, green onion leaves, and parsley. Cook until the spinach is wilted and any excess moisture has evaporated.
• Remove from heat and allow the filling to cool completely.

Make the Dough:

• In a mixing bowl, combine kefir, water, salt, and egg white. Stir until smooth.
• Gradually add the flour, mixing and kneading until the dough is soft and elastic. If sticky, add more flour as needed. Let the dough rest for 10–15 minutes.

Assemble the Pastries:

• Divide the dough into 10 small balls.
• On a lightly floured surface, roll each ball into a thin circle.
• Place a spoonful of the spinach filling in the center of each circle. Fold over to form a half-moon shape and seal the edges by pinching or crimping with a fork.

Cook the Pastries:

• Heat a non-stick skillet over medium heat and brush lightly with oil.
• Cook the pastries in the skillet for 3–4 minutes on each side, or until golden brown. Work in batches if necessary.

Serve:

• Serve the pastries warm, paired with yogurt or sour cream for dipping.