2 Danny’s Pitas
1kg fresh greens*
½ bunch fresh parsley, chopped
½ bunch fresh dill, chopped
1 handful fresh chervil, chopped
¼ cup butter or margarine
1 bunch spring onions, chopped
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons granulated sugar
Salt and freshly ground pepper
5 eggs, lightly beaten
1 cup crumbed feta cheese
½ cup milk, or more
½ cup butter (optional), melted

*suggested greens are – spinach, dandelions, chicory, endive or any other fresh greens


C O O K I N G   S T E P S

  1. Wash the spinach, trim coarse ends, drain, chop, sprinkle with salt** and squeeze until all liquid has been drained.
  2. Combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly.
  3. Allow the greens to stand while heating the ¼ cup butter in frying pan, then add the spring onions to the butter and saute them until the white parts are translucent.
  4. Continue to cook over a medium heat, add the greens, the spices, sugar and enough salt and pepper for seasoning, be careful to allow for additional salt in the feta which will be added later.
  5. Partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then remove it from the heat and cool the mixture in a large bowl.
  6. Add the eggs, feta and enough milk to saturate the greens.
  7. Mix and assemble the Danny’s pita as follows: Spread the filling over the Danny’s pita bread which has been split into two halves. Bake in a moderate oven 180°C (350°F) then allow to cool slightly. Serve warm.

** you may eliminate salting the spinach by panning it, cooking over very low heat until the leaves wilt and then draining it thoroughly.

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