- 2 leeks, thinly sliced (white and light green parts only)
- 12 oz baby spinach, roughly chopped (3/4 lb)
- 1 tbsp lemon juice (approx. half a lemon)
- 5 tbsp butter or extra virgin olive oil, divided
- Salt and pepper
- 1/2 cup greek yogurt, preferably full fat
- 1/3 cup fresh dill, finely chopped
- 1/3 cup feta cheese, crumbled
- 3 whole wheat pitas, halved
- For serving: hummus
- Heat 3 tbsp of the butter or olive oil in a large skillet over medium heat. Add leeks and cook until fragrant and starting to soften. Add spinach and a pinch of salt and pepper. Cook, stirring occasionally, until spinach has wilted but still retains some brightness — about 4 minutes. Add lemon juice to deglaze the pan, scraping up any brown bits. Turn off heat and transfer the spinach mixture to a mixing bowl. Wipe out the skillet (you will use it again).
- To the spinach mixture, add the greek yogurt, dill and feta cheese. Stir to combine. Taste for seasoning and add more salt and pepper if necessary.
- Gently spoon a bit of the spinach mixture into the pita halves — about 3 tbsp per pita. It’s okay if the pita tears a bit, because it will crisp up while frying and hold in the filling.
- Heat the remaining 2 tbsp of butter or oil in the same skillet you used to cook the spinach over medium heat. Carefully transfer the stuffed pita to the pan and cook until golden brown and slightly crispy — about 3-4 minutes per side. Work in batches if necessary. Transfer to a serving platter.
- Serve with hummus and greek yogurt.
Bonus points for serving with a quick Greek salad: romaine + tomato + cucumber + feta + quick-pickled onion + Kalamata olives + lemon + extra virgin olive oil + a sprinkle of dried oregano. Toss and serve.