Ricotta and chargrilled vegetable pockets
Cooked frozen spinach
125 g, thawed
Reduced-fat ricotta cheese
⅓ cup(s), (80g)
Roasted capsicum, not in oil
¼ cup(s), drained, chopped (40g)
Antipasto mix, drained
50 g, chargrilled, chopped
Flat bread, pita pocket, light, wholemeal
1 individual, (31g)
- Squeeze excess water from the spinach. Combine the spinach, ricotta, capsicum and antipasto mix in a large bowl.
- Preheat a sandwich press to high. Cut a 15cm opening in the side of the pita pocket. Open to form a pouch (don’t open the whole way). Fill the pita with spinach mixture. Close the pita to enclose filling.
- Cook the pita on the sandwich press, with the lid open, for 3-4 minutes each side or until the filling is warmed through and the pita is toasted.