Mediterranean Pita Pocket

  • Prep: 10 min
  • Cook: 5 min
  • Total: 15 min
  • Servings: 8

Ingredients (17)

  • 3 Tbsp. olive oil
  • ¾ cup corn
  • 2 scallions, thinly sliced
  • ½ cup chopped red bell pepper
  • 1 garlic clove, crushed
  • 1 tsp. cumin
  • 1 dash cayenne pepper
  • 1 cup spinach
  • 1 carrot
  • ¼ cup black beans
  • salt and pepper, to taste
  • 1 egg white
  • cup bread crumbs
  • fresh parsley
  • ¼ - ½ cucumber, peeled and diced
  • 4 pita bread rounds

Steps (8)

  • Step 1
    In a large skillet heat 1 tablespoon oil over medium heat.
  • Step 2
    Stir in corn, scallions and bell pepper. Cook for 3-4 minutes or until softened but not brown. Add garlic, cumin and cayenne and cook for 30 seconds, stirring constantly.
  • Step 3
    Remove from heat and stir in spinach. Add carrot, beans and ⅓ cup Hidden Valley® Original Ranch® Dressing, stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together.
  • Step 4
    Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.
  • Step 5
    Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.
  • Step 6
    Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.
  • Step 7
    Place two patties inside pita bread and drizzle with dressing.
  • Step 8
    Add tomatoes and lettuce if desired.

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