Serves 4
INGREDIENTS
1⁄4 cup pine nuts
1 garlic clove
1 brown onion
3 tablespoons olive oil
100 g baby spinach
150 g feta
8 soft white round wraps
2 lemons
1⁄2 cup plain Greek yoghurt
EQUIPMENT
- Mini food processor
- Chef pan
- Cup and spoon measures
- Large mixing bowl
- Chopping board
- Knife
- Wooden spoon
- Egg flip
- Pastry brush
- Pizza cutter
- Paper towel
METHOD
1 Heat the chef pan over a medium heat. Dry-fry the pine nuts for 2-3 minutes or until golden brown. Keep a close eye on them as they can burn easily. Remove from the pan.
2 Peel the garlic and peel and quarter the onion. Place in the mini food processor and blitz until finely chopped. Add a teaspoon of oil to the pan and sauté the onion and garlic until soft and translucent. Remove from the pan to the mixing bowl and wipe the pan out with a paper towel.
3 Add the pine nuts, onion and garlic, spinach and crumbled feta to the bowl and stir to combine.
4 Brush a little more oil over the base of the pan and bring to a high heat. Place a wrap in the pan and spread one-eighth of the spinach mixture over half of the bread. Cook for about 30 seconds and then flip the empty half of the bread over the filling. Press flat with the egg flip. The bread should be golden. Remove to a board. Cut lemons into wedges.
5 Repeat the process with the remaining wraps. Cut into wedges and serve immediately with lemon and yoghurt on the side.
The Carousel thanks Julie Goodwin for this recipe from her book 20/20 Meals. Buy the book here.