My pita pockets

June 9, 2009

Hi, All!

Since I joined this group over a year ago, I don't remember whether or not I

had ever posted an actual recipe. Most of the things I cook are " off the top of

my head " , and I neither measure ingredients, nor fix whatever it is the same way

twice.

However, today I made something pretty simple for a " brunch " bite, and

thought I'd put it out here. It's not terribly complicated, but I thought it

tasted good and easy to make for a

lunch or an " eat-and-run " kind of food. Here it is. Maybe it's too simple to

call it a recipe!

Greens and Cheese Stuffed Pitas

2 whole wheat pita pocket breads, (that would be 4 halves)

2-3 cups fresh spinach or other mild greens, washed, cleaned & coarsely chopped.

1 cup shredded Mozarella cheese or shredded vegan soy quesadilla cheese

1/2 cup green onion tops (green parts only), chopped

Seasoned salt to taste

Dash of ground black pepper, or plain or seasoned red pepper flakes

A drizzle of ex. virgin olive oil or ex. virgin coconut oil (or other flavorful

oil of choice)

Place chopped greens and onion tops in a steamer basket over a pan of boiling

water.

Cover and steam lightly a few minutes, until greens are tender but still a

bright green.

(They look very colorful!) Remove from heat and place greens and onions in a

bowl.

Sprinkle with seasoned salt to taste, and a dash of pepper (ground black, plain

red pepper or seasoned red pepper flakes). Drizzle with a little ex.. virgin

olive oil, ex. virgin coconut oil or other flavorful oil. Toss lightly to mix.

Spoon about 1/4 cup of shredded cheese into the pita pocket half, then add

enough steamed, seasoned greens and onions to nicely fill the pita pocket. Wrap

filled pita loosely in waxed paper and microwave just enough to lightly melt the

cheese. (Mine took about

18-22 seconds.) Alternatively, pita may be wrapped in foil and placed in a

regular or toaster oven to heat & melt cheese

This recipe makes 4 pita half-round pockets.

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