Mediterranean Pita Rounds
Servings: 8 Servings
Prep Time: 10 Minutes
Cook Time: 11 Minutes
Calories: 379
Carbs: 64.8 grams
Protein: 13.5 grams
Fat: 6.6 grams
Fiber: 11.9 grams
Cholestrol: 6 mg
Sodium: 602 mg
Exchanges: 4 Starches
1 Vegetable
1 Fats
Ingredients:
2 (15-ounce) cans no-salt-added garbanzo beans, drained
1/4 cup skim milk
1/4 cup fresh lemon juice
5 cloves garlic
8 (8-inch) pita bread rounds
1 tsp olive oil
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 cups chopped tomato
1 cup diced green pepper
1 cup diced sweet red pepper
1/2 cup crumbled feta cheese
1/3 cup sliced ripe olives
Instructions:
1. Position knife blade in food processor bowl; add first 4 ingredients. Process until smooth, scraping sides of processor bowl occasionally. Set aside.
2. Arrange pita bread rounds on ungreased baking sheets; brush with olive oil. Bake at 450 for 6 minutes.
3. Spread bean mixture evenly over pitas, leaving a ½-inch border. Arrange spinach and remaining ingredients evenly over pita rounds.
4. Bake at 450 for 5 minutes, or until thoroughly heated and crust is crisp. .
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