Ingredients
Makes 5
10 sheets Antoniou Fillo pastry
3 tbsp olive oil
1 leek, thinly sliced
250g spinach leaves, stems removed and roughly chopped
150g baby endive, roughly chopped
3 tbsp parsley, chopped
1 tbsp mint, chopped
1 tbsp dill, chopped
Salt and pepper to season
1 cup olive oil
Method
Before you begin this Filo Pastry recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature, still in its packaging.
Heat the 3 tablespoons of olive oil in a pan and fry the leek on a medium heat until soft and translucent, for 5 minutes. 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 Filo Pastry and shape into a cross. Brush liberally with olive oil and spread 3 tablespoons of the cooked spinach mixture into the centre where the Fillo overlaps.
Fold the Fillo over to form a rough circle shape and flatten the pita using a rolling pin. Brush with more olive oil. Cook in a fry pan on a medium heat for 1-2 minutes on each side, until golden and puffy.
Repeat with the remaining Fillo and spinach until you end up with 5 pittes. Serve immediately.