Stuffed Pita with Spinach and Goat Cheese

Serve as a quick and nutritious appetizer for the holidays—or any time of year. This is a perfect alternative to butter-laden phyllo appetizers.

Directions:

Bring goat cheese to room temperature in a covered bowl. Chop spinach.

Combine cheese, lemon zest, dill, and spinach in small mixing bowl. Stir in pine nuts and spinach.  Add pepper to taste.

Lightly coat pita rounds with olive oil on both sides. Cut pita in half. Spoon small amount of spinach spread into base of pita. Squeeze from base to evenly spread mixture inside.

Serves: 6

Ingredients:

• ½ cup goat cheese (or crumbled feta cheese)
• 1 cup fresh baby spinach (pre-washed)
• 1 teaspoon lemon zest
• ½ teaspoon dill
• 1 tablespoon raw pine nuts
• 3 whole-wheat pita bread
• ½ teaspoon extra virgin olive oil
• Fresh ground pepper to taste