Greek pitta pizza

This is my idea of a perfect feel-good snack. I am somewhat partial to proper pizza, and this treat makes the most of my favourite flavours.

INGREDIENTS

small handful baby spinach leaves

2-3 teaspoons tomato puree

1 large wholemeal pitta bread

1/2 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

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.

GOOD FOR

Skin: Eczema

Metabolic system: Diabetes (Type 2)

Heart & circulation: Heart disease

Digestive system: Bloating, Constipation

Reproductive & Urinary systems: Prostate health

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