Blanch the spinach in a pot of boiling water, then drain and set aside. Once cool, squeeze out as much water as possible. Chop into small chunks and set aside.

Add the spinach, feta, cream cheese, garlic, dill, 1 ½ tsp of oregano and the zest and juice of a lemon to a food processor and pulse until smooth. Season with salt and pepper. Put the dip in the fridge to chill whilst you make your chips.

Split the pitta in half so you have two thin layers of bread. Cut into whatever shape you fancy, I’ve gone for triangles.

Add a good glug of oil to a pan then add your pitta pieces, season with the garlic powder, onion powder, your remaining oregano, salt and pepper. Fry until crunchy and golden.

Dunk the pita chips into your spinach dip and enjoy.