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Mediterranean Pita Rounds

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  Canned no salt added garbanzo beans 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Skim milk 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Garlic 5 Clove (25 gm)
  8 inch pita bread rounds 8
  Olive oil 1 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Chopped tomato 2 Cup (32 tbs)
  Diced green pepper 1 Cup (16 tbs)
  Diced sweet red pepper 1 Cup (16 tbs)
  Crumbled feta cheese 1⁄2 Cup (8 tbs)
  Sliced ripe olives 1⁄3 Cup (5.33 tbs)

Position knife blade in food processor bowl; add first 4 ingredients.
Process until smooth, scraping sides of processor bowl occasionally.
Set aside.
Arrange pita bread rounds on ungreased baking sheets; brush with olive oil.
Bake at 450° for 6 min-utes.
Spread bean mixture evenly over pitas, leaving a '1/2-inch border.
Arrange remaining ingredients evenly over pita rounds.
Bake at 450° for 5 minutes or until thoroughly heated and crust is crisp.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2428 Calories from Fat 418

% Daily Value*

Total Fat 48 g73.5%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 67.9 mg22.6%

Sodium 4490.2 mg187.1%

Total Carbohydrates 415 g138.2%

Dietary Fiber 46.7 g187%

Sugars 54.1 g

Protein 110 g219.2%

Vitamin A 706.4% Vitamin C 768.6%

Calcium 147.6% Iron 165.9%

*Based on a 2000 Calorie diet

Mediterranean Pita Rounds Recipe