Spinach-Feta Stuffed Pitas

Ingredients

• 200 g tender spinach
• 1 clove garlic
• 1 onion
• 2 sprigs thyme
• 3 tbsp olive oil
• 60 ml vegetable broth
• Salt
• Pepper
• Nutmeg (freshly grated)
• 200 g feta
• 4 whole‑grain pitas

Instructions

1. 1.

   Clean and dry the spinach, then roughly chop. Peel and finely dice the garlic and onion. Wash the thyme, shake off excess water, and pluck the leaves.

2. 2.

   Heat 1 tbsp olive oil in a pan. Add garlic and onion, sauté for 2 minutes over medium heat until translucent. Add spinach, stir for 2–3 minutes until wilted. Deglaze with vegetable broth, add thyme, simmer for 2 minutes, then season with salt, pepper, and freshly grated nutmeg. Remove from heat.

3. 3.

   Crush the feta and mix it with the spinach mixture, tasting to adjust seasoning. Cut slits in the pitas, fill them with the filling, and seal. Heat remaining olive oil in a pan and brown the stuffed pitas over medium heat until golden brown. Slice into pieces and serve.