FOR THE PITA ( note 1)

Start making the pita by sifting all purpose flour into a large bowl.

Add salt and sugar. Mix all together. Add instant dry yeast and combine altogether.

Add oil to lukewarm water. Make sure that the water is not too hot or too cold.To get the perfect temperature I mix 250 ml boiling water from the kettle to 250ml cold tap water to get 500ml of perfect temperature lukewarm water.

Add the oil and water mixture to the flour and bring it together. It may feel like this is a lot of water in the beginning, but as you knead, the water is incorporated in the dough and it turns out perfectly soft. Turn out onto a lightly floured surface and knead the dough for about 8-10 minutes.

Lightly oil a bowl and place the keaded dough into the bowl.

Leave in a warm place to rise for 20 to 30 minutes.

Knead lightly again for 2 minutes and roll out the dough into 6 inch disks about 1 cm thick. Leave on the baking sheet for 15 minutes to rise again while you preheat the oven to 180°C.

After it has risen for 15 minutes, bake the pita bread for 10-12 minutes.

Once baked remove from the oven, allow to cool for about 5 minutes and then slit the top of the pita to make a pocket.

FOR THE FILLING

On medium heat,fry the onions and crushed garlic in oil for 2 minutes

Add the chopped spinach and pepper to the pan and cook for 5 minutes.

Pour in the cream and allow to reduce for 10 minutes. Stir often to prevent the cream and spinach from sticking to the pan and burning.

Crumble the feta over the cooked spinach. It will soften in the pan while the spinach is hot.

Add salt and pepper to taste. Just be careful about the amount of salt you add,because feta is really salty and you do not want to add too much. Rather taste the spinach with the feta before adding any salt.

Split the pita in half and place the cooked filling onto one half, cover and using a heavy based frying pan, toast the pitas on both sides until it is lightly brown. Cut it into 4 triangles and serve warm.