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Grilled Greek pitta pockets
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4 essential Waitrose Wholemeal Pittas
125g Greek light salad cheese, cubed
½ x 190g pack Waitrose Sun Drenched Tomatoes, drained, chopped
2 Waitrose 1 Red Choice Tomatoes, chopped
3 sprigs thyme, leaves only
½ medium red onion, thinly sliced
½ x 115g pack Waitrose Baby Spinach, roughly chopped
1. Cut a thin slice from the top of each pitta and open to create a pocket.
2. In a large bowl, mix the remaining ingredients and season with black pepper.
3. Warm a griddle or non-stick frying pan over a high heat. When hot, press each stuffed pitta firmly down onto the pan for about 1 minute on each side, in batches, until warmed and golden.
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This recipe was first published in August 2017.