You could also try... Replacing the chicken mince with lamb or beef mince. A tablespoon of pine nuts mixed into the mince is also delicious
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 523 |
| Fat | 28.5g |
| Saturates | 6.9g |
| Protein | 19.9g |
| Carbs | 50.2g |
| Sugars | 6.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and thinly slice the onions. Peel and finely chop the garlic.
Heat the olive oil in large pan over a high heat. Add the onions and sauté until golden brown. Add the garlic and sauté for 3 minutes.
Chop the oregano then add to the pan along with the za’atar. Add the spinach and sauté just until wilted. Season with the salt and pepper. Transfer the filling to a bowl.
Add the feta and chicken mince and mix well. Adjust the seasoning.
Cut each pita in half. Stuff the filling into each half. Lightly brush the outside of each pita with olive oil.
Heat a grill or panini press to medium or heat a large pan over a medium heat.
Place the pitas on the grill, panini press or pan and toast each side until crispy and brown.
Serve drizzled with the mayonnaise.
