To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can't hold a finger in the water for a few seconds).

Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.

Whisk in the olive oil and salt.

Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.

Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 ½ hours.

After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

While the pita dough is on it's first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.

Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.

Once the onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.

Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.

Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge. Once cooled REMOVE ⅓ CUP OF THE SPINACH MIXTURE (enjoy at another time!)

Then, stir in the shredded mozzarella cheese to the spanakopita mixture and set aside.

To make these pita spanakopita-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spanakopita cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spanakopita-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.

After the second rise, gently roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked.