Cheesy Spinach and Mushroom Pita Pocket

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READY IN: 4mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
  • 2. Dry the spinach even more in a paper towel by squeezing the juice out.
  • 3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.
  • 4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
  • 5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
  • 6. Microwave on high for about 20 seconds.
  • 7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
  • 8. Fry the pocket for 30 seconds to a minute on each side.2.
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