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

• 395G D'Aucy Chopped Spinach
• 165G Philadelphia Original Soft Cream Cheese
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Baker Street Seeded Rye Bread
• - Tropical Sun Onion Powder

Instructions

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