1 red chilli, deseeded, ½ finely chopped, ½ sliced
100g 50% less fat soft cheese
30g grated pecorino
4 pitta breads, toasted
Preheat the oven to 200°C, fan 180°C, gas 6. Place the spinach in a colander in the sink and pour boiling water over it. Set aside for 1-2 minutes to wilt, then squeeze out as much moisture as possible with the back of a spoon.
Blitz half of the avocado, garlic, and lemon juice in a food processor to a rough paste. Chop the remaining avocado and combine it with the chopped chilli, soft cheese, and 20g pecorino romano cheese in a mixing bowl; season.
Sprinkle the remaining pecorino over the top and transfer to a 15cm baking dish or ovenproof frying pan. Bake for 20 minutes, or until brown and bubbling, before scattering the sliced chilies on top. Dip the pita bread into the sauce.