Cheesy Spinach And Mushroom Pita Pocket Food

CHEESY SPINACH AND MUSHROOM PITA POCKET

Steps:

• 1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
• 2. Dry the spinach even more in a paper towel by squeezing the juice out.
• 3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.
• 4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
• 5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
• 6. Microwave on high for about 20 seconds.
• 7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
• 8. Fry the pocket for 30 seconds to a minute on each side.2.

CHEESY SPINACH

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.

MUSHROOM PITA POCKETS

Steps:

• In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese. Add dressing. Toss to mix well.
• Open pita halves and place lettuce leaf in each pita half. Spon filling evenly into the pita halves. Garnish with fresh herbs if desired.
• Variation: Spread 1 tablespoons low-fat mayonnaise inside each pita half.

CHEESY PITA CRISPS

Steps:

• Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.

CHEESY SPINACH RAMEN FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat.
• Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan.
• Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese.
• Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.