Mediterranean Pita Pocket

In a large skillet heat 1 tablespoon oil over medium heat.

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.

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.

Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.

Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.

Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.

Place two patties inside pita bread and drizzle with dressing.

Add tomatoes and lettuce if desired.