Cheesy Spinach & Artichoke Pitas
Vegan
Serves 2 person
10 min prep
5 min 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
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
- Roughly chop spinach and dice artichokes into small pieces. Crush garlic.
- Place spinach, artichokes, garlic, cheese, cream cheese and mayonnaise in bowl. Season with salt and pepper and stir to combine.
- 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.
- 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
- Sometimes it’s easier to fill the pitas if you warm them in the microwave for a few seconds first.
- Try a pre-grated blend of mozzarella, parmesan and tasty.
Allergens
- This recipe uses ingredients containing milk & milk products, eggs (mayonnaise), gluten & sulphites.
