Melty spanakopita pitta pockets
These came about when I was trying to speed up the process of making my favourite Greek spinach pie, spanakopita. I’ve taken the filling and stuffed it into pittas to make a really thrilling, warm, oozy, crunchy (and messy!) sandwich. I can’t recommend these more, especially if you love the taste of greens as much as I do.
Next on Georgia Levy’s cooking list, try her cavolo nero minestrone.
Recipe extracted from Georgia Levy's Let’s Do Lunch: Quick and easy recipes to brighten up your week (Pavilion, HarperCollins Publishers).
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Yield
Serves 4
Ingredients
Ingredients
Method
Step 1
Put the spinach and rocket in a colander, give them a little wash under cold water, then sprinkle over 1 teaspoon of salt. Scrunch it all up with your hands, crushing and squeezing the liquid out for a minute or so until you have a messy green pulp. Squeeze out as much water from it as you possibly can, then transfer to a bowl and add some pepper, the spring onions and mint. Very finely crumble in the feta and stir in the cream cheese and egg yolk, then mix everything with a fork.
Step 2
Set a griddle pan or frying pan over a medium-high heat to warm up. Pop the pittas in the toaster for a few seconds to make them easier to slice, then use a serrated knife to open them up like a book, keeping one side attached. Do this very carefully
so as not to break them; a few splits here and there are ok.Step 3
Spoon a quarter of the spinach mix into the first pitta and spread with the back of a spoon, leaving just the edges clear. Repeat with the other pitta. Brush both sides of the pittas generously with olive oil. Once the pan is nice and hot, add the pittas and grill on each side for 2–2½ minutes, turning them over carefully once crisp and char marks have appeared.
Step 4
Transfer to plates and cut in half or pick up and devour whole while still nice and hot.
