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| 2 | cloves | garlic | |
| 1/2 | cup | parsley leaves | lightly packed |
| 4 | cups | spinach | torn |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 1/2 | tablespoons | basil | whole, dried |
| 1 | tablespoon | lemon juice | |
| 2 | each | pita bread, whole wheat | 6 inch |
| 1 | cup | sweet red bell pepper | chopped |
| 1/2 | cup | mozzarella cheese | part-skim, shredded |
Position knife blade in processor.
Drop garlic and parsley through food chute with processor running; process 15 seconds or until minced.
Add spinach, parmesan, basil and lemon juice; process 30 seconds.
Scrape bowl with rubber spatula and process an additional 30 seconds or until smooth.
Split pita breads into 4 rounds, spread 2 t. spinach mixture over interior of each pita round.
Top with bell pepper and cheese.
Bake at 450 degrees F for 5 minutes or until cheese melts.
Serve warm.
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Where and when the lemon became popular in various parts of the globe is a controversial topic. While researching this article, I discovered that agreement amongst sources was, well, the ...
Made them for my wife, always she does housework at home, so this time tried to do some cookies for her, hmmm, when I took all the cookies in front of her, she really felt happy, big hug for me, she said it is the most delicious cookies that she have ever tasted, thanks for this recipe! Love you, my wife!