In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 warm cup of water, 1 beaten egg and 1 tablespoon olive oil. Mix with a fork until shaggy, then knead on a lightly floured surface 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel and let rest at room temperature for 30 minutes.

Roll out dough

After resting, divide the dough into 2 pieces. Keep one covered while you work with the other. On a floured surface roll one portion as thin as possible (about 1–2 mm). Use a sharp knife or pizza cutter to cut the sheet into 3–4 cm (1.25–1.5 in) squares. Repeat with remaining dough.

Filling

Cook vegetables

Heat 2 tablespoons olive oil in a skillet over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and chopped mushrooms and cook 6–8 minutes until mushrooms release moisture and that moisture evaporates and the mixture starts to brown. Add chopped spinach and cook 1–2 minutes until wilted. Remove from heat and let cool 5 minutes.

Combine filling

Transfer the cooled vegetable mixture to a bowl. Stir in 1 cup ricotta, 1/2 cup crumbled feta, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground black pepper and 1 tsp salt. Mix thoroughly to combine; adjust seasoning to taste. The filling should be moist but not runny—if too wet, squeeze out excess moisture from mushrooms/spinach before mixing.

Assembling & Cooking

Fill and shape manti

Place about 1/2 teaspoon to 1 teaspoon of filling in the center of each dough square. Bring the corners together over the filling and pinch to seal, forming a small pouch or a little bundle about 2 cm across. Alternatively, fold into a small hat shape or classic manti crescent—aim for uniform size so they cook evenly. Place each shaped manti on a lightly floured tray.

Cook manti

Bring a large pot of salted water to a gentle boil. Add manti in batches (do not overcrowd) and simmer 6–8 minutes until the dough is tender and filling is heated through. Use a slotted spoon to remove and transfer to a serving dish. (Option: for a firmer exterior, steam manti in a steamer basket over simmering water for 10–12 minutes instead of boiling.)

Alternative bake

You can also place raw manti in a lightly oiled baking dish, drizzle a tablespoon or two of water or oil, cover with foil and bake at 375°F (190°C) for 18–22 minutes until cooked through. This yields a slightly different texture—baked bottoms rather than boiled.

Topping & Sauce

Prepare yogurt sauce

While manti cook, mix 1 cup plain yogurt with 1 minced garlic clove, 1/4 tsp salt and 1 teaspoon lemon juice (optional) until smooth. Taste and adjust salt or lemon to preference. Keep chilled or at room temperature until serving.

Prepare spiced butter

In a small saucepan or skillet melt 2 tablespoons butter over low heat. Add 1 teaspoon paprika (or Aleppo pepper) and 1/2 teaspoon dried mint; warm briefly until fragrant but not browned, about 30 seconds. Remove from heat.

Assemble and garnish

Place cooked manti on a serving platter. Spoon a generous layer of garlic yogurt over each portion, then drizzle the spiced melted butter over the yogurt so the paprika colors the top. Sprinkle chopped fresh parsley and an extra pinch of dried mint or cracked pepper if desired. Serve warm.