Heat oil in a large pan over medium heat, add onion and garlic. Cook, stirring, until softened and slightly yellow, about 3-4 minutes. Turn heat to high and add mince. Cook, breaking up the large pieces with a wooden spoon, until nicely browned and cooked through, about 10 minutes. Add spices and season. Take the pan off the heat and let cool down until just warm.
Slice the loaves of pita into halves. Stuff each half with a layer of cooked beef, followed by a layer of spinach leaves, then a layer of crumbled feta. Sprinkle with some chilli flakes, if desired.
Place a large non-stick pan on medium heat. Drizzle with 2-3 tbsp. of oil, then place the prepared pita halves into the pan in batches, cooking for 2-3 minutes on each side while pressing down with a spatula till golden brown and sizzling. Serve immediately with lemon wedges to squeeze on top!
Tips
Tips from Matters of the Belly
I use an Arabic-style spice mix (called boharat), which consists of spices like cinnamon, nutmeg, allspice, cumin, coriander and pepper. You can use store bought “mixed spice”, or feel free to mix your own!
Pick the fattest, thickest pita loaves you can find, so that they don’t dry out too much while cooking. The size of the pita doesn’t matter, you can always cut into smaller wedges when serving.
