- Cooking Time: 5
- Servings: 4
- Preparation Time: 10
- 4 mini whole-wheat pitas (3 inches each), split
- 1/2 cup part-skim ricotta cheese
- 1/2 teaspoon dried oregano
- 1 garlic clove, pushed through a garlic press
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 pint bocconcini (about 20 balls), halved
- Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
- In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper.
- Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
- Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking.
- Serve immediately.
NotesBocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness. Choose part-skim ricotta instead of regular; it has comparable creaminess, with fewer calories and less fat. Whole-wheat pitas are fiber-rich -- and tasty.
Courtesy of Martha Stewart