CentMenu / Lunch
Spinach white bean pitas
White beans thicken a garlicky spinach filling for warm pita pockets.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 4 pita breads
- 1.06 lb (480 g) cooked white beans
- 10.58 oz (300 g) frozen spinach
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 0.5 lemon
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 2 garlic cloves and sauté for 1 minutes.
Add 10.58 oz (300 g) frozen spinach with a splash of water; cover and cook over medium-low heat for 8 minutes, stirring until thawed and hot.
Drain and rinse 1.06 lb (480 g) cooked white beans; mash lightly into the spinach with ½ tsp (3 g) salt and the juice of 0.5 lemon, then heat for 3 minutes.
Warm 4 pita breads in a dry skillet over medium heat for 1 minute per side, split open and fill.