Cranberry and Walnut Pita

Instructions

1. 1

   Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a bowl and set aside.

   Tip: Toasting brings out the nutty flavour and adds crunch to your filling.

2. 2

   In a large mixing bowl, combine the Greek yogurt, lemon juice, chopped dill, and olive oil. Mix until smooth and well combined.

   Tip: This creamy base holds all your ingredients together beautifully.

3. 3

   Add the toasted walnuts, dried cranberries, chopped spinach, and diced red onion to the yogurt mixture. Fold gently to combine all ingredients evenly.

   Tip: Don't overmix—gentle folding preserves the texture of the ingredients.

4. 4

   Season the filling generously with salt and pepper to taste.

   Tip: Taste as you go; the cranberries provide tartness, so balance with salt.

5. 5

   Warm the pita breads in a dry skillet or directly over a gas flame for 30 seconds per side until soft and pliable.

   Tip: Warm pita is easier to fill and won't tear as easily.

6. 6

   Carefully slice each pita bread in half to create a pocket, then spoon the walnut and cranberry mixture evenly into each pocket.

   Tip: Fill generously but carefully to avoid overstuffing and tearing the pita.

7. 7

   Serve immediately while the pita is still warm, or wrap in foil to keep warm for a few minutes.

   Tip: These are best enjoyed fresh, but can be made ahead and gently reheated.