In a large hot skillet, add 1 tsp of freshly grated pepper. Once it starts to release its fragrance, add 1 Tbsp olive oil and the spring onion and cook until softened. Add the mushrooms and cook for 4-5 minutes. Add the spinach and vegetable powder and cook until all liquids have evaporated. Let the mixture cool and add in a colander. Press with your hands to remove all excess liquids. Add back to the pan, mix with the feta cheese and set aside.

Add the flour and salt in a bowl and mix. Add the yogurt and knead with your hands until you have a dough. Divide the dough into 4 equal parts and make 4 balls.

Sprinkle flour on a surface and roll out the dough with a rolling pin.

Add 2 Tbsp of filling on each dough, close like a pouch and roll it out gently into a thinner dough (about 1-1,5cm thick)

Put a non-stick frying pan on medium heat, brush both sides of the dough with melted butter and cook for about 2 minutes on each side until golden brown! Let them cool and enjoy!