Cook pumpkin until tender, then mash until smooth.

Combine mashed pumpkin with fine bulgur, salt, and spices.

Mix until a soft dough forms that can hold its shape. If the dough feels too wet, add a little more bulgur; if too dry, add a splash of water.

Heat olive oil in a pan and sauté chopped onions until soft and golden.

Add spinach and season with salt, pepper, and Middle Eastern spices (sumac, cumin, or allspice work well).

Cook until the spinach is wilted and any liquid has evaporated.

Set aside to cool slightly before assembling.

Preheat your oven to 200°C (400°F).

Grease a baking dish with olive oil.

Spread half of the pumpkin dough evenly across the bottom of the dish.

Add the spinach filling in a smooth layer.

Top with the remaining pumpkin dough, smoothing the surface.

Score the top into diamond or square shapes for a traditional look.

Drizzle olive oil over the top.

Bake for 30–40 minutes, or until the kubbeh is golden on top and firm to the touch.

Let cool slightly before slicing and serving.