Ingredients

For the spinach spread

  • 20 ml extra virgin olive oil
  • 1/2 onion, cut into cubes
  • 2 fresh onions, cut into thin slices
  • 1 leek ,cut into thin slices
  • 800 g baby spinach
  • 1/2 bunch of fresh mint, finely chopped
  • 1/2 bunch of fresh dill, finely chopped
  • 200 grams of DODONI Feta Cheese
  • 100 g mix of yellow cheeses
  • 1 tsp paprika
  • Salt
  • Freshly ground pepper
  • 200 g DODONI authentic Greek yoghurt

For setting up

  • 1 Cypriot pita bread
  • 3 tsp spinach spread
  • 3 slices DODONI Halloumi
  • 2 slices of prosciutto
  • 3 cherry tomatoes cut in half

Process

  1. Sauté the onion, the fresh onion and the leeks in olive oil in a large non stick frying pan. Add the spinach and cook until most liquids are evaporised.
  2. Add the mint and dill and mix well.
  3. Add the cheese, salt, pepper and paprika and cook for 2-3 minutes.
  4. Transfer to the blender and blend until creamy.
  5. Then transfer the contents of the blender to a bowl, allow to come to room temperature and incorporate the yogurt.
  6. Mix gently, using a whisk until you have a homogeneous mixture.
  7. Toast the halloumi on a rack, for 2 minutes on each side at medium temperature.
  8. Heat up the Cypriot pies in a toaster. If you don’t have a toaster you can heat them in the grill.
  9. Cut the pita bread in half and spread the spinach spread on the bottom.
  10. Add the rest of the ingredients and serve.