CookEat Recipe
Courgette and Spinach Pita Bites
Tender courgette and wilted spinach are layered on grilled pita and topped with cooked white rice seasoned with oregano, black pepper and herbs.
Method
Steps
Step 1
Weigh the white rice dry, rinse and simmer in the measured 1800 ml boiling water for the full packet time until tender. Drain well and fluff. Wash and cut the courgette into 5 mm rounds; wash and chop the spinach.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium heat. Sauté the courgette rounds for 3–4 minutes per side until tender, then lift out. Add the spinach to the pan and cook for 2–3 minutes until wilted, then stir until excess liquid evaporates.
Step 3
Season the rice with the oregano, black pepper and washed chopped herbs. Keep the courgette and spinach separate for layering.
Step 4
Split the pita, brush with the remaining 1/2 tablespoon oil and grill on a hot grill pan for 1–2 minutes per side. Cut into small bases, layer with spinach and courgette and top with small mounds of rice. Serve immediately in eight portions.
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