- 3 tbsp olive oil
- 1 leek, thinly sliced
- 250g washed spinach leaves, stems removed and roughly chopped
- 150g baby endive, roughly chopped
- 3 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp chopped dill
- salt and pepper to season
- 10 sheets Antoniou Fillo pastry
- olive oil spray
Heat the olive oil in a pan and fry the leek on a medium heat until soft and translucent for 5 mins. Add the spinach and baby endive and fold through until just wilted.
Fold through the herbs and seasoning and remove from the heat. Drain any excess liquid from cooking the greens and set aside.
To make each individual pita, take two sheets of fillo and shape into a cross. Spray liberally with olive oil and spread 3 tbsp of the cooked spinach mixture into the centre where the fillo meets.
Fold the fillo over to form a rough circle shape and flatten the pita using a rolling pin. Spray with more olive oil and cook in a fry pan on a medium heat for 1-2 mins each side until golden and puffy.
Repeat with the remaining fillo and spinach until you end up with 5 pittes. Serve immediately.