Food should never be wasted — only transformed. So, please don’t throw away your leftover pita filling; it deserves a second life!
I gave mine — a vibrant mix of beetroot, spinach, red chard, spring onion, mint, sweet trahanas, and feta — a delicious new purpose by using it to stuff tender red cabbage leaves. The result? An exciting, colourful dish that celebrates resourcefulness and bids a fond farewell to springtime flavours.

