- 1. Heat a griddle pan until smoking.
2. Meanwhile, stuff the pi.a breads with the Yorkshire Fettle, spinach and olives.
3. Brush the griddle pan with oil.
4. Place the stuffed pitta onto the griddle pan and griddle them on both sides for three minutes, until golden and hot.
- 2 pitta breads sliced through the middle
110g Yorkshire Fettle, crumbled
30g Baby Spinach
Handful chopped olives
1 tbsp Rapeseed Oil