Prep: 5 Mins Cook: 12 Mins
Cottage cheese adds a creamy texture to the eggplant, tomato and zucchini filling in these healthy pita pockets. Walnuts and spinach add texture and contrasting crunch.

Garden Pockets

Ingredients

  • 1 eggplant
  • 2 carrots, peeled and cut into matchsticks
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil
  • 2 tomatoes, chopped
  • 1 zucchini, sliced
  • 2 ozs. ORTEGA Diced Green Chiles
  • 4 ozs. cottage cheese
  • 1/4 cup walnuts
  • 4 pita bread
  • 1/4 pound spinach, rinsed and stemmed

Directions

  • 1 eggplant
  • 2 carrots, peeled and cut into matchsticks
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil
  • 2 tomatoes, chopped
  • 1 zucchini, sliced
  • 2 ozs. ORTEGA Diced Green Chiles
  • 4 ozs. cottage cheese
  • 1/4 cup walnuts
  • 4 pita bread
  • 1/4 pound spinach, rinsed and stemmed
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