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Cheesy Spinach & Artichoke Pitas

Barker's of Geraldine

Vegan

Serves 2 person

10mins Prep

5mins Cook

Easy lunch inspo - make your own 'pocketful of sunshine' with our summery Peach & Mango Chutney, spinach & artichokes.

By Josie Wells, author at Y.U.M

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Ingredients

  • 35 g Baby spinach
  • 60 g Marinated artichoke
  • 1 clove Garlic
  • 1 cup Grated cheese
  • 2 Tbsp Lite cream cheese
  • 2 Tbsp Mayonnaise
  • 2 Pita bread
  • 3 Tbsp Barker's Peach & Mango Chutney
  • 4 tsp Soft butter
  • to serve Sea salt

Method

  1. Roughly chop spinach and dice artichokes into small pieces. Crush garlic.
  2. Place spinach, artichokes, garlic, cheese, cream cheese and mayonnaise in bowl. Season with salt and pepper and stir to combine.
  3. Carefully cut a slit in the side of each pita bread and spread the inside with chutney. Fill with the spinach and artichoke mixture. Spread the outside of the pitas with butter.
  4. Heat a frying pan on medium. Pan fry stuffed pitas for 2-3 minutes each side, until golden brown and cheese has melted. Slice in half and sprinkle with sea salt to serve.

Tips

  1. Sometimes it’s easier to fill the pitas if you warm them in the microwave for a few seconds first.
  2. Try a pre-grated blend of mozzarella, parmesan and tasty.

Allergens

  1. This recipe uses ingredients containing milk & milk products, eggs (mayonnaise), gluten & sulphites.

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