Garlic-Dill White Bean & Spinach Pita
5min
8min
4
450
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Chef's Note
Squeezing the excess water out of the thawed spinach is the secret to keeping this filling from getting soggy. Don't skip that step!
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Ingredients
2 cans (15 oz each) canned Great Northern beans
10 ounces frozen chopped spinach
4 ounces feta cheese
4 pieces pita bread
1 teaspoon dried dill weed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Place 10 ounces of frozen chopped spinach in a microwave-safe bowl and microwave on high for 2 minutes to thaw. Wrap the thawed spinach in a clean kitchen towel or paper towels and squeeze hard to remove as much excess water as possible.
- 2
Open, drain, and rinse two 15-ounce cans of Great Northern beans in a colander.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 4
Add the squeezed spinach, drained Great Northern beans, 1 teaspoon of garlic powder, 1 teaspoon of dried dill weed, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet.
- 5
Cook the mixture, stirring frequently, for 5 minutes until the beans and spinach are heated through and fragrant.
- 6
Remove the skillet from the heat and stir in 4 ounces of crumbled feta cheese until it is evenly distributed and slightly softened from the residual heat.
- 7
Warm 4 pita breads in a dry skillet over medium-high heat for 30 seconds on each side until soft and pliable. Cut them in half and fill each pocket with the warm garlic-dill bean and spinach mixture.
Nutrition Information (per serving)
450
20g
65g
12g
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