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Pitta Packed Lunch

Prep Time:

Cook Time:




About the Recipe


For the Pitta

6-8 Earth & Wheat Pitta bread

2 tbsp dukkha

1 pinch of sea salt

1 tsp dried mint

2 tbsp olive oil

1 tbsp grated parmesan

Sprigs of dill [optional]


For the spinach & feta filling

1 large bag of spinach, steamed

1 block of Feta cheese, diced

200g Asparagus, finely sliced

½ onion, diced

2-4 cloves of garlic, finely diced

2 tbsp pine nuts

2 tbsp grated parmesan

2 tbsp fresh dill, finely chopped

1-2 tbsp olive oil

1 tbsp mint sauce

½ tsp grated nutmeg

Zest of 1 lemon

Sea salt and cracked black pepper,

Season to taste


1.Preheat your oven to 200˚C. Prepare your Earth & Wheat pitta by drizzling with olive oil and sprinkling with dukkha, mint and salt. Finish with grated parmesan and bake in the oven for 6-8 mins until golden.

2.Steam your spinach for 4-5 mins and then squeeze out the excess water.

3.Toast your pine nuts in a dry pan with a pinch of salt for 2-3 mins and then add in oil, grated nutmeg and chopped onion. Sauté for 3-4 mins and then add garlic, asparagus, dill, lemon and mint sauce. Cook for a final 2-3 mins until the asparagus softens.

4.Mix all your filling in a bowl with the feta and spinach and fill your baked pittas. This makes the perfect packed lunch for the whole family!

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