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Spinachoke Quesapitas!

(post, Sarah Pember)

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Spinachoke Quesa-pitas
(Serves 4)

4 whole wheat pitas

1 cup chopped onion
2 cloves minced garlic
4 cups frozen chopped or cut leaf spinach
2 cups chopped artichoke hearts
Salt, pepper, and red pepper flakes (optional)

1/4 cup low-fat cottage cheese
1/4 cup part-skim ricotta
2 oz. 1/3-less-fat cream cheese
1/4 cup feta cheese

1. Preheat oven to 350 degrees.
2. In a large saute pan, cook onion and garlic until soft and fragrant.
3. Add frozen spinach, and cook until it has warmed through. [As it cooks, break up frozen chunks with a wooden spoon.]
4. Add artichoke hearts, stirring well. Season with salt, pepper, and red pepper flakes, if desired.
5. Once the spinachoke mixture is cooked through, remove from heat.
6. In a food processor, combine cheeses and blend until smooth and creamy.
7. Combine spinachoke mixture and cheese blend in a separate bowl.
8. Cut a slit in each pita and stuff with about 1 cup of the spinachoke-and-cheese blend.
9. Bake pitas for 10-15 minutes, then enjoy!