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Recipes:
Spinach & Artichoke Pita Panini
Print Recipe
Makes eight 3-inch panini
Ingredients
1 pound frozen chopped spinach, thawed - but not cooked
1/2 cup chopped artichoke hearts *
3 tablespoons very finely chopped red onion
1 clove garlic, peeled and minced
2-1/2 ounces crumbled feta cheese
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon oregano
1/2 teaspoon basil
8 3-inch "mini" pita breads
8 teaspoons extra virgin olive oil
Instructions
- Drain the spinach, pressing out as much water as possible. Place the drained spinach in the center of a dark kitchen towel (this will stain the towel), wrap tightly, then squeeze until no more liquid remains. Transfer to a bowl and break up with a fork. Add the chopped artichokes, onion, garlic, feta, oregano, basil, and mozzarella. Stir until completely blended.
- Split the pitas horizontally with a serrated knife. Brush the outer sides with olive oil. Lay the pitas on the work surface oiled side down; lift tops and keep next to bottoms. Divide the spinach mixture equally and place on the bottom pitas; spread evenly. Place the pita tops on the spinach mixture, oiled side up.
- Preheat the Cuisinart® Griddler® fitted with the griddle plates in the closed griddle position to 375°F. Arrange 4 of the pitas evenly on the bottom plate. Cover and apply medium pressure for 10 seconds. Cook for 4 minutes, until filling is warm and pita is browned and crispy. Remove and keep warm. Repeat with remaining pita panini.