Friday, August 22, 2008

Greek Pita Pizzas

  • 1 tsp. olive oil
  • 1 onion, chopped (I should have used a red onion. I will next time.)
  • 3 garlic cloves, minced
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup crumbled feta cheese (I should have used more. A lot more.)
  • 4 (6-inch) whole-wheat pita breads
  • 1 cup grape tomatoes, halved (Eh, any sort of tomato will do. I used Roma tomatoes.)
  • 3/4 cup shredded mozzarella cheese (Again, it could have used more.)
  • Greek dressing (The recipe didn't call for this, but Jeff mentioned that it would have been really good. I agree.)
  1. Preheat oven to 425 F.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Stir in the garlic, oregano, and salt; cook, stirring, about 1 minute. Stir in the spinach and cook until hot, about 2 minutes. Remove the skillet from the heat and stir in the feta cheese.
  3. Arrange the pitas on a baking sheet. Top with the spinach mixture, spreading it to the edges. Arrange the tomatoes on top. Bake until the pitas are crisp, about 8-10 minutes.
  4. Sprinkle the pizzas with the mozzarella cheese; bake until melted, about 3 minutes.
  5. Jeff's Embellishment: Drizzle Greek dressing over the top before eating. We didn't have any on hand, but we headed straight to Trader Joe's after eating to stock up. Next time? Greek dressing! Drizzled!

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