Vegetarian Spinach And Chestnut Pita Pockets Recipe

Name: Vegetarian Spinach and Chestnut Pita Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 200 g Dairy Craft Cremella Natural Cream Cheese; 100 g Sambar Onion Peeled; 100 g Celery; 100 g Wingreens Farms Flatbread Italian Herb; 100 g Baby Spinach; 50 g On1Y Onion Powder

Fusion cuisine · 550 calories

Vegetarian Spinach and Chestnut Pita Pockets recipe

About this recipe

A diabetic-friendly vegetarian dinner option featuring creamy spinach and crunchy water chestnuts, stuffed into warm pita pockets for a satisfying meal.

Ingredients

200 g Dairy Craft Cremella Natural Cream Cheese
100 g Sambar Onion Peeled
100 g Celery
100 g Wingreens Farms Flatbread Italian Herb
100 g Baby Spinach
50 g On1Y Onion Powder

Instructions

1. Thaw the frozen spinach and squeeze out excess water thoroughly.
2. Finely chop 2 onions and combine them with the thawed spinach, 200 g cream cheese, and 1 teaspoon of onion powder in a large bowl.
3. Drain and chop 2 stalks of celery, then fold them into the spinach and cream cheese mixture until evenly distributed.
4. Cut 1 package of flatbread into halves and gently open each half to create pockets.
5. Fill each pita pocket with the spinach and chestnut mixture, smoothing the filling evenly.
6. Serve the stuffed pita pockets immediately or warm them briefly in an oven at 180°C (350°F) for 5 minutes before serving.