Cypriot eggs Florentine


For the composition

For serving



Preheat the oven to 230°C in the air.

Place a pan over high heat and add 2 tablespoons of olive oil.

Slice the garlic and finely chop the onion, and add them to the pan. Add the salt and pepper, and sauté.

Add the spinach and sauté for 3-4 minutes to lose its volume and moisture.

Remove from the heat, add the dill and mint, finely chopped, and stir.

Place the Pita Breads in a baking pan with parchment paper. Use a knife to cut the Pita Breads in half to make a pocket.

Divide the filling between the Pita Breads, add 1 teaspoon of olive oil and the gruyere, and bake for 5-7 minutes until golden.

Place the pan over high heat again and add 1 tablespoon of olive oil.

Cut the halloumi into 4 slices and place them in the pan for 2-3 minutes on both sides to brown. Remove and set aside.

In the same pan over low heat, add 2 tablespoons of olive oil. Add the eggs, salt and pepper, and fry for 1-2 minutes.

Serve the pies with the eggs, halloumi, oregano and olive oil.