Greek pitta pizza
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
CUISINE
Greek
COURSE
Main
Method
- Begin by wilting the spinach. Place it in a pan with about 2 tablespoons freshly boiled water.
Place over a high heat so that the water simmers.
Cover and cook for 3–4 minutes – the spinach will wilt very quickly. Remove from the heat,
drain off any liquid and leave to cool for a few moments. Once cool enough to handle, give it
a bit of a squeeze to get rid of any excess water.
Preheat the grill to medium-high. Spread the tomato purée evenly over the pitta bread. Add
the chopped garlic, wilted spinach, mint and cherry tomatoes, then crumble the feta over it
all. Season with salt and pepper and place the olives on top.
Place under the hot grill for about 5 minutes, or until the cheese begins to get golden brown on the edges. Serve immediately.
The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole
Ingredients
- small handful baby spinach leaves
2–3 tsp tomato purée
1 large wholemeal pitta bread
½ garlic clove, finely chopped
small sprig fresh mint leaves,
coarsely torn
4–5 cherry tomatoes, halved
if large
50g feta cheese
4 black olives, pitted
sea salt and black pepper
Method
- Begin by wilting the spinach. Place it in a pan with about 2 tablespoons freshly boiled water.
Place over a high heat so that the water simmers.
Cover and cook for 3–4 minutes – the spinach will wilt very quickly. Remove from the heat,
drain off any liquid and leave to cool for a few moments. Once cool enough to handle, give it
a bit of a squeeze to get rid of any excess water.
Preheat the grill to medium-high. Spread the tomato purée evenly over the pitta bread. Add
the chopped garlic, wilted spinach, mint and cherry tomatoes, then crumble the feta over it
all. Season with salt and pepper and place the olives on top.
Place under the hot grill for about 5 minutes, or until the cheese begins to get golden brown on the edges. Serve immediately.
The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole
