Method

• Make a slit along one side of the pita and push in the knife to make a small cavity
• Heat the oil in a frying pan and gently fry the pinenuts and garlic for 2 minutes, until they just begin to colour
• Add the spinach and turn it in the pan until it has wilted
• Stir in the cheese, cumin and raisins and sprinkle with a little salt and pepper
• Remove the pan from the heat and mix together well
• Pack the mixture into the pita pockets (or onto a slice of bread then topped with another slice), spreading it to the edges in an even layer
• Toast the filled pockets or sandwiches in a panini or toastie machine, on a hot griddle or heavy based frying pan until lightly browned (if you are using a griddle or frying pan,⅓ press the bread with a fish slice while they are cooking, rememberin
• Leave to cool slightly, then halve and serve warm