Ingredients
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2 tablespoons olive oil
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1 leek, sliced
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2 scallions, chopped
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2 tablespoons fresh mint, chopped
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2 tablespoons fresh parsley, chopped
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2 tablespoons fresh dill, chopped
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1 garlic clove, minced
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6 cups fresh spinach
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1 teaspoon lemon zest
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½ teaspoon red chili flakes
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2 ounces cream cheese
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½ cup shredded mozzarella cheese
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2 pita breads, halved and split open
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¼ cup crumbled feta cheese
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¼ cup sliced pitted green olives
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¼ cup chopped sun-dried tomatoes
For the Dill Yogurt Sauce:
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1 cup plain Greek yogurt
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2 tablespoons fresh dill, chopped
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1 garlic clove, minced
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Juice of ½ lemon
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Salt and pepper to taste
Instructions
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Prepare the Dill Yogurt Sauce:
In a bowl, combine Greek yogurt, chopped dill, minced garlic, and lemon juice. Add salt and pepper to taste. Mix well and chill in the fridge. -
Cook the Leeks and Scallions:
Heat olive oil in a skillet over medium heat. Add leek and scallions. Cook until soft, about 5 minutes. -
Add Herbs and Garlic:
Stir in mint, parsley, dill, and garlic. Cook for 1 more minute. -
Add Spinach:
Add spinach and cook until wilted, about 3-4 minutes. -
Season:
Stir in lemon zest and red chili flakes. -
Add Cheeses:
Lower heat. Stir in cream cheese until melted. Add mozzarella and mix until combined. Remove from heat. -
Stuff the Pitas:
Open each pita half and fill with spinach mixture. Add olives, sun-dried tomatoes, and feta. -
Toast:
Toast the stuffed pitas in a skillet for 2-3 minutes on each side until crispy and golden. -
Serve:
Serve warm with the dill yogurt sauce on the side.