Arugula & Spinach Wheat Pita Pockets

Arugula & Spinach Wheat Pita Pockets

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

A delicious snack enriched with cheese


  • Arugula leaves 200 gms
  • Spinach, blanched, chopped and squeezed dry 2 cups
  • Wheat pita breads 2
  • Ricotta cheese 100 gms
  • Egg 1
  • Dried Itallian seasoning 1 tbsp
  • Freshly grated parmesan cheese ½ cup
  • Delmonte corn kernels ½ can
  • Salt to taste
  • Black pepper powder to taste
  • Delmonte orange juice as required


  • Preheat the oven to 200º C.
  • Mix together ricotta cheese, egg, Italian seasoning, parmesan cheese, arugula, spinach and corn kernels in a large bowl.
  • Heat a non-stick pan, add the above mixture and cook till the greens are just wilted. Add salt and pepper powder and mix lightly.
  • Cut each pita bread into 2 equal pieces and slit them to create a pocket.
  • Stuff the pockets with the filling.
  • Keep them on a baking tray and bake in the preheated oven for 15 minutes or till nicely golden on both the top and bottom.
  • Take them out of the oven, arrange them on a serving plate and serve them hot with glasses full of orange juice.