Add the olive oil to a large non stick frypan over medium heat.

Add the onion and fry until soft.

Add the mince, and break it up with a wooden spoon.

Add in the za'atar and cook the mince until browned.

Remove from the frypan and wipe it down. brush down with olive oil and heat to medium/high.

Open up the pitta pockets and place a covering of cheddar on the bottom, followed by lamb mince then baby spinach and finally a sprinkling of fetta.

Place the lid on top. Brush both sides with oil.

Place the filled pitta into the frypan, and cook until golden, then flip and cook the over side.

Repeat with all the pittas until done.

Serve with a greek salad.