Activate the yeast

• In a bowl, combine the warm water and warm milk.
• Whisk in the sugar, then the yeast, and let sit until frothy.

Make the dough

• Whisk the olive oil and salt into the yeast mixture.
• Stir in the flour with a wooden spoon until a shaggy dough forms.
• Transfer to a floured surface and knead until smooth and elastic.

First rise

• Return the dough to the bowl, cover with plastic wrap and place in a warm spot until doubled in size.

Start the spanakopita filling

• Heat the olive oil in a large pot over medium heat.
• Add the onion and sauté until softened, stirring often.

Add the herbs

• Add the green onions, dill, parsley, mint and vegetable stock paste.
• Cook until wilted considerably.

Wilt the spinach

• Add the spinach and stir until wilted and no moisture remains.

Add the cheeses

• Stir in the feta and remove from the heat.
• Cool the mixture in the fridge, then remove a third of a cup and set it aside for another use.
• Stir the shredded mozzarella into the remaining filling.

Divide the dough

• Turn the risen dough onto a floured surface and shape it into a circle.
• Divide into 6 equal pieces, dusting with flour or wetting your hands if sticky.

Fill and shape the pitas

• Flatten each piece of dough with your hands.
• Divide the spanakopita filling between the pieces.
• Pinch the dough up and in towards the centre to seal and form a ball.

Second rise

• Place the dough balls on a parchment-lined baking sheet, cover with a tea towel and let rest.

Roll out the pitas

• Gently roll each dough ball into a 5-inch circle.

Cook the pitas

• Heat a cast iron skillet over high heat, then turn down to medium.
• Cook a dough round for 30 seconds, flip and cook 30 seconds more.
• Drizzle olive oil on both sides and cook, flipping every minute, until deep golden brown and puffed up.
• Repeat with the remaining pitas.