Arugula & Spinach Wheat Pita Pockets

About Arugula & Spinach Wheat Pita Pockets

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 hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps