Greek Pitta Stuffed Spanakopita Pockets

1. Make the dough by adding all of the dry ingredients into a large mixing bowl. In a separate bowl add lukewarm water to the yogurt and stir to combine. Add this wet mixture to the dry mix and stir with a wooden spoon to combine it.

2. Bring the dough together with your hands and knead on a lightly floured surface for 5-10 minutes until it is smooth and elastic. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.

3. Whist the dough is rising, make the cheddar spanakopita filling. Put the spinach into a large hot pan. Pour over a couple of tbsp of water, then cook until just wilted. Tip into a sieve and run cold water over it until it has totally cooled. Squeeze out any excess water and roughly chop the spinach. Add the rest of the filling ingredients and season with salt and pepper. Divide the spinach mix into 6 even sized balls and set to one side.

4. Oil a baking sheet. Knock the air out of the dough and knead again for several minutes, until the dough is smooth. Divide the dough into 6 pieces and roll each piece into a circle. Add the cheddar spanakopita ball to the centre of the circle and pinch the dough around the filling to create a dough ball, making sure the dough is sealed around the bottom edge. Place the dough balls on the oiled sheet, with the sealed edge facing down and allow it to rest for 1 hour.

5. Heat a non-stick frying pan to a medium heat. Roll the dough ball into a circle and fry for 1 minute on each side. Add 1 tbsp olive oil and continue to cook the dough for 5-6 minutes, flipping every 30 seconds.

Serve immediately with a gut-friendly ferment such as sauerkraut.