BWELL Cheesy Spinach & Artichoke Pita
All the flavours we love in a classic spinach and artichoke dip take a twist in this recipe to create the most delicious herby and cheesy filling stuffed into a soft and fluffy pita.
Time: 30 minutes
Recipe by: Thando Manyoni
B-well blended canola & Extra virgin olive oil
1 cup baby spinach
140g of marinated artichokes, drained
1 cup mozzarella
¼ cup parmesan
2 cloves garlic, crushed
2 tbsp basil pesto
2 green chillies, finely chopped
4 small pitas
3 tbsp salted butter
½ cup B-well Mayo Original Tangy
2 tbsp honey
1 tsp chilli flakes
In a pan, drizzle oil and saute the garlic and spinach until the spinach begins to wilt. Remove from the heat and add mozzarella, parmesan, artichokes, basil and chili and mix well. Add two tablespoons of the mayonnaise and combine. Cut one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita. Butter the outside of each pita and heat a large skillet. Place each pita one at a time, on the skillet and cook until golden brown on each side. In a small bowl, combine the mayo, honey and chilli flakes. Serve the pita warm with the mayo dip.
You can play around with your bread options by opting for naan and making a naan grilled cheese or even sourdough, the possibilities are endless!
If artichokes are not accessible to you or are not your go to, you may substitute them with sautéed mushrooms or cauliflower.