Arugula & Spinach Wheat Pita Pockets

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Arugula & Spinach Wheat Pita Pockets

About Arugula & Spinach Wheat Pita Pockets

Table of Contents

A delicious snack enriched with cheese

  • Arugula leaves 200 gms
  • Spinach, blanched, chopped and squeezed dry 2 cups
  • Wheat pita breads 2
  • Ricotta cheese 100 gms
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  • Preheat the oven to 200º C.
  • Mix together ricotta cheese, egg, Italian seasoning, parmesan cheese, arugula, spinach and corn kernels in a large bowl.
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Ingredients

  • Arugula leaves 200 gms
  • Spinach, blanched, chopped and squeezed dry 2 cups
  • Wheat pita breads 2
  • Ricotta cheese 100 gms
  • Egg 1
  • Dried Itallian seasoning 1 tbsp
  • Freshly grated parmesan cheese ½ cup
  • Delmonte corn kernels ½ can
  • Salt to taste
  • Black pepper powder to taste
  • Delmonte orange juice as required

How to Make Arugula & Spinach Wheat Pita Pockets (Stepwise Photos)

Method

  1. Preheat the oven to 200º C.
  2. Mix together ricotta cheese, egg, Italian seasoning, parmesan cheese, arugula, spinach and corn kernels in a large bowl.
  3. Heat a non-stick pan, add the above mixture and cook till the greens are just wilted. Add salt and pepper powder and mix lightly.
  4. Cut each pita bread into 2 equal pieces and slit them to create a pocket.
  5. Stuff the pockets with the filling.
  6. Keep them on a baking tray and bake in the preheated oven for 15 minutes or till nicely golden on both the top and bottom.
  7. Take them out of the oven, arrange them on a serving plate and serve them hot with glasses full of orange juice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:20 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

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