Greek veggie pita
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole pita breads | |
| 4 | cups | Fresh spinach leaves |
| 1 | cup | Carrot, grated |
| 1 | small | Cucumber, sliced (peeled if the skin is waxed) |
| 2 | mediums | Tomatoes, sliced |
| 1½ | cup | Mushrooms, sliced |
| 1½ | cup | Feta cheese, grated or crumbled |
| ¼ | cup | Raw red onion, sliced into rings herb salad Dressing |
Directions
Cut the pita breads each in half to form 4 pockets. Stuff each pocket with spinach leaves and top with grated carrots. Slip the cucumber slices on one side of the spinach leaves and mushroom slices on the other side. Top with feta cheese and a few onion rings. Serve with Herb Dressing on the side. Makes 4 pockets.
Recipe: "Horn of the Moon Cookbook" by Ginny Callan -- Recipes from Vermont's Renowned Vegetarian Restaurant -- Copyright 1987 Published by Harper and Row, Publishers, New York, New York From: David Pileggi Date: 07-21-94 Submitted By GAIL SHIPP On 05-09-95
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