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Ricotta and chargrilled vegetable pockets

Ricotta and chargrilled vegetable pockets

Total Time
20 min
10 min
10 min
Stuff pita bread with spinach and chargrilled vegies for a fillying and delicious mid-week lunch


Cooked frozen spinach

125 g, thawed

Reduced-fat ricotta cheese

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)


  1. Squeeze excess water from the spinach. Combine the spinach, ricotta, capsicum and antipasto mix in a large bowl.
  2. 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.
  3. 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.


TIPS: To serve 4 use 500g thawed frozen spinach, 1⅓ cups (320g) ricotta, 1 cup (200g) chargrilled capsicum, 1 cup (200g) antipasto mix and 4 wholemeal pita pockets. Antipasto mix is a tasty combo of olives, artichokes, eggplant, mushrooms and semi-dried tomatoes. Drain the vegies and pat with paper towel to remove excess oil.