Cheesy, Crispy Feta & Spinach Stuffed Pitas with Garlic Yoghurt

Directions

1. 1

   Combine all of the garlic yoghurt ingredients together with ½ tsp fine salt. Set aside.

2. 2

   Heat a drizzle of olive oil in a large frying pan on medium-high heat. Add the onion, garlic and cumin and cook for 5-6 minutes, stirring often, until browned and softened.

3. 3

   Add the baby spinach and a pinch of salt. Cook for a further 30 seconds, stirring until the spinach has wilted.

4. 4

   Transfer mixture to a bowl and set aside to cool down for 5 minutes.

5. 5

   Once cooled, add the feta, herbs, honey and chilli flakes. Toss together with a drizzle of olive oil.

6. 6

   Cut around the seam of the pita using kitchen scissors, then carefully peel the two layers apart.

7. 7

   Spread about 1 Tbsp of the garlic yoghurt over one half of each of the pitas.

8. 8

   Divide the spinach mixture over the top in an even layer, then arrange over the mozzarella slices.

9. 9

   Season lightly with salt, then sandwich the other pita layer on top.

10. 10

    Line a baking tray with baking paper and drizzle the baking paper with some olive oil.

11. 11

    Transfer the stuffed pitas to the baking tray, then brush some more olive oil over the top.

12. 12

    Bake for 12-15 minutes, until the pitas are very golden and crispy.

13. 13

    Serve the pitas cut into wedges. Drizzle with some extra honey if desired. Serve with the remaining garlic yoghurt for dipping.