With my Greek pita bread recipe, you will never need to buy pita again! It’s so fluffy and so easy to make.This Spanakopita stuffed version is amazing!
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GET THE RECIPE
While the pita dough is on it's first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.
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Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning. Once onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste. Cook.
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Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left. Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge.
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Once cooled remove 1/3 cup of the mixture and save for later. Then, stir in the shredded mozzarella cheese to the spanakopita mixture and set aside.
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Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan.
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Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes.
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The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with our ranch dressing or your favourite ranch dip.
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