Spinach And Tomato Pita Filling Recipes

SPINACH-PITA SALAD

Steps:

• Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
• Serves: 3
• Calories: 365
• Total Fat: 23 grams
• Saturated Fat: 3 grams
• Protein: 7 grams
• Total carbohydrates: 37 grams
• Sugar: 4 grams
• Fiber: 7 grams
• Cholesterol: 0 milligrams
• Sodium: 716 milligrams

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SPINACH AND FETA PITA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

SPINACH AND TOMATO PITA FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir spinach, cottage cheese, Cheddar cheese, eggs, tomatoes, flour, and butter together in a bowl; spread into an 8-inch baking dish.
• Bake in the preheated oven until slightly set, about 20 minutes.

SPINACH TOMATO SPREAD

Steps:

• In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate. , Microwave, uncovered, on high for 5 minutes or until heated through, stirring once., Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges. , Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.

SPINACH AND TOMATO PITA FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir spinach, cottage cheese, Cheddar cheese, eggs, tomatoes, flour, and butter together in a bowl; spread into an 8-inch baking dish.
• Bake in the preheated oven until slightly set, about 20 minutes.

SPINACH AND TOMATO PITA FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir spinach, cottage cheese, Cheddar cheese, eggs, tomatoes, flour, and butter together in a bowl; spread into an 8-inch baking dish.
• Bake in the preheated oven until slightly set, about 20 minutes.