This sandwich was disappointing but the concept is good.
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Not sure if I can get behind a potato sandwich. I thought that cheese was a king size slice of onion. Perhaps it should be. 
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You can do it! Try it, you’ll like it. 
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Carne Asada Tacos from Gus in Kensington Market. $5 each.
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Those are very generously filled!
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Shall I call it a spinach gozleme or arayes?
I sauteed a package of spinach down for use in everything, and I have (thin) pitas at the moment but no tortillas, so I stuffed some into one with a bit of aged cheddar and feta, and I’m not complaining. Nice and crunchy, and the spinach had more of a kick than I intended, haha.
With a cup of lemongrass chai.
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Looks great.
I had local Briwood Market bacon and a fried egg on one slice of toasted multigrain for brunch today, with some of Thursday night’s roasted potatoes sauteed in butter… No photo.
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Spinach fatayer/sfiha, love these with sumac. Must try your short cut version!
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You’re right! How did I forget sfeeha/fatayer?!!
I’ve even made them 
These thin pitas crisp up nicely in the oven (bit soggy stovetop).
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At one time I lived not too far from a Syrian/Lebanese community and there were a few grandmas that sold them from their pristine , white washed detached garages. I learned to make them as well but could never get the spinach ones quite as delightfully lemony as theirs, now I want to make them again! Although I might settle for a quick pita version 
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I happened upon a brand of delicious pita, “Joseph’s Pita Bread”. They are thin but soft and the pockets are perfect. These happen to be white, but had them previously courtesy of my daughter in a whole wheat version . Not at all dry which can occur all too frequently in other brands.
I think the spinach probably needs to be squeezed of all liquid prior to use. Maybe I’ll get some spinach tomorrow if I can find the large leaf version, which is harder and harder to come by.
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These are TJs. I used to rip them until it struck me to microwave for 10 secs, and wouldn’t you know it, they open right up without tearing!
ETA: I have been using big bags of frozen spinach as it seems harder to find fresh that isn’t mangled by the time I get to it. Sauteed with onion, garlic, chilli flakes (of some variety, olive oil, nutmeg, and a splash of vinegar or lemon juice at the end.
I use it up in this or the quesadilla version of gozleme, mixed into rice as arroz verde, or into lentil soup / dal.
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When the FM reopens in the Spring I can get fab spinach, otherwise, very hit or miss…mostly miss! The “ grandmas “ spinach versions were well trimmed of stems and “ silky” , very fresh and it’s been my benchmark. Have yet to have a version as good as theirs.
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When I visit my mom, it’s all fresh, large-leaf spinach, You take a gorgeous 250g bunch, prep and blanch it, and you’re left with… a cup? Lol. Then I miss the bulk convenience of the frozen stuff.
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True that! But for this kind of prep, the fresh is the best if available.
I have to say I really liked the salmon version I made the other day, definitely a repeat with a fish/seafood. Just needs to be aggressively seasoned…preserved lemon would be a nice addition.
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Great idea! I really need to remember to use my lemons up.
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I almost never use frozen! LOL I’m used to spending hours cleaning greens.
