Step 1

Preheat oven to 200°C. Place pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp.

Step 2

Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.

Step 3

Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and half the spring onion. Cook for 4 mins or until aromatic. Add the silverbeet and 1/2 cup (125ml) water. Cover and cook for 3-4 mins or until the silverbeet wilts. Set aside to cool slightly.

Step 4

Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.

Step 5

Break the pita into large pieces. Place the pasta and zucchini noodles in a large bowl. Drizzle with dill mixture and gently toss to combine. Season. Top with the pita and remaining fetta.