RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 as a snack

INGREDIENTS:

• 4 Simson’s Pantry Four Seeds wraps
• 100g Coles Danish smooth feta
• 100g baby spinach
• 1 green spring onion, finely sliced
• 1 tablespoon dill, chopped
• 2 tablespoons flat leaf parsley, chopped, plus extra to serve
• 1 free range egg
• 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• ½ cup Greek yoghurt to serve
• ½ teaspoon KEEN’s Chilli Powder to serve
• 1 lemon to serve, zest of
• 1 tablespoon pine nuts toasted and crushed

METHOD:

• In a bowl crumble the feta with spinach, spring onion, dill, parsley and egg and stir through.
• Divide the mixture between 2 wrap bases and add the other wraps on top as a lid.
• In a medium heat add olive oil to a pan and with a transfer the flatbreads onto the pan, pressing down often. Flip to the other side once bread is golden and crispy. Cook until spinach mix has cooked down.
• Slice into quarters, serve with yoghurt sprinkled with lemon zest. Garnish with pine nuts and KEEN’s Chili Powder.