Spinach and Feta Arayes
A Mediterranean-inspired snack
Servings 12 arayes
Calories 250kcal
Ingredients
- 2 tbsp olive oil plus additional for brushing
- 1 red onion small
- 12 ounces frozen spinach
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tsp dried parsley
- 1 tbsp sumac
- 1/2 lemon
- 1 tsp shatta
- 8 oz feta cheese crumbled
- 1 egg beaten
- 3 pitas
Instructions
- Thaw the spinach, then drain it in a sieve and squeeze out most of the moisture with your hands
- Dice the onion finely
- Add 2 tbsp olive oil to a medium heat pan and sautee the onions until soft and starting to color, 10 minutes
- Add the onion mixture to a bowl with the cold, drained spinach. Add the salt, pepper, parsley, sumac, lemon juice, and shatta chili paste. Mix thoroughly.
- Add the feta crumbles and beaten egg and mix again.
- Cut each pita in half and carefully open to reveal the pocket. Cut in half again to create 12 open wedges.
- Fill each wedge with a half-inch or so layer of the spinach mixture, squeezing to spread evenly and patting into the edges with fingers to avoid filling spilling.
- Brush each pita wedge with olive oil, top and bottom.
- Bake at 350° F for 20 minutes, flipping each wedge once halfway through. Serve hot.
Notes
I used dried parsley because that's what I had on hand, but if you want to replace it with a handful of fresh parsley finely chopped, please do! It will likely be an improvement, but this is pretty great as is!