1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach 2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water. 3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate. 4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds. 5. Add the spinach to the pan and cook until wilted. 6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth. (If you prefer a rustic texture, skip this step.) 7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling. 8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish. 9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

   1. Place the sugar and dry yeast in a large bowl, and pour the lukewarm water (about 100°F to 110°F) over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F. Stir in 1 tablespoon flour. Cover the bowl with a clean cover and leave at 10-15 minutes in a warm place. 2. Stir in remaining flour, salt, sour cream, oil and mix until a shaggy mass forms. Cover the bowl with a towel again and let rest for 10 minutes. 3. After the rest, knead until smooth (about 10 minutes by hand). Knead in an additional 1 tablespoon flour if the dough is sticky. 4. Place the dough in a greased bowl, cover with a plastic wrap, and let rise for 1 to 1 1/2 hours, until it increases 2 times in size. 5. Place shredded cheese, ricotta cheese, and crumbled feta cheese and eggs in a large bowl and beat to combine. Form 4 balls, place balls in a plate, cover with plastic wrap and pace to a refrigerator. 6. Divide dough on 4 pieces, form 4 balls and cover with a plastic wrap. 7. Line two baking sheets with parchment. 8. Take one dough ball and roll into a circle shape. Place cheese ball in a middle and wrap cheese ball completely, twisting sides of dough. 9. Roll 1.5 cm thick circle shape again, already with cheese. Put into baking sheet. Repeat with remaining balls. Cover khachapuri with clean towel and let rest for 10-15 minutes. 10. Preheat oven to 390°F. 11. Bake 25 minutes.