Spinach & feta pita with mutabbal

• 1

  Big eggplant

• 2

  tbsp

  Tahini

• 1

  Lemon

• 1

  Garlic clove

• 2

  tbsp

  Olive oil

• Salt

• Fresh mint leaves

• 8

  Pita breads

• 4

  Red onions

• 5

  Garlic cloves

• 4

  tbsp

  Fresh parsley or other herbs

• 3

  tsp

  Dried oregano

• 700

  g

  Spinach

• 200

  g

  Feta cheese

• 1

  dl

  Greek yogurt

• 1

  tsp

  Honey

• Mint leaves

• 2

  dl

  Hummus

• Start with roasting or smoking the eggplant. Once the pulp is soft, remove the peels.
• Squash the eggplant with an immersion blender or in a blender.
• Add tahini, lemon juice, chopped garlic, salt and oil.
• Chop the onions and garlic, fry for 10 minutes.
• Add the herbs and mix.
• Add the spinach, fry 5 more minutes.
• Add salt and pepper, mix and let cool.
• Add the chopped feta cheese and mix again.
• Open the pita breads and add the filling.
• Brush the breads with oil and toast them in a grill or in the oven for a few minutes.
• Prepare a yogurt sauce: add honey, chopped mint leaves and salt to taste.
• Serve the pita breads with mutabbal, hummus and yogurt sauce.