Do your prep: thinly slice the red onion, quarter the dates lengthwise, coarsely chop the almonds, roughly tear the pita into 1½ inch pieces, and rinse and dry the spinach.

Put the vinegar, sliced onion, and dates in a small bowl. Add a pinch of salt and mix well. Let marinate at room temperature for 20 minutes, while you make the rest of the dish.

Meanwhile, heat the butter and 1 tbsp of the oil in a frying pan over medium heat. When the butter begins to foam but does not turn brown, add the pita and almonds, and cook for 4-6 minutes, stirring frequently, until the pita is crunchy and golden brown, but not burnt. Remove to a bowl and mix in the sumac and chili flakes, along with a pinch of salt. Allow to cool to room temperature.

When the onion-dates mixture has finished marinating and the pita-almond mix has cooled, you are ready to serve. Toss the spinach with the pita mixture in a large mixing bowl. Add the dates and red onions, discarding the vinegar (or use it to make a sweet vinaigrette for another dish). Add the remaining 1 tbsp olive oil, lemon juice, and some salt. Mix well, taste for seasoning, and serve.