Save time and feel better with this healthy meal made for busy nights.
Ingredients
- 500g desiree potatoes, peeled, halved
- Olive oil cooking spray
- 2 bunches English spinach, trimmed, washed
- 2 garlic cloves, crushed
- 250g (1 cup) fresh reduced-fat ricotta cheese
- 4 (75g each) small light pita breads
- 2 small tomatoes, sliced
- 1 cup grated reduced-fat mozzarella cheese
- Mixed salad, to serve
Method
- Step 1Place potato in a microwave-safe dish. Microwave, covered, on HIGH (100%) for 4 minutes or until tender. Cool. Thinly slice.
- Step 2Meanwhile, lightly spray a frying pan with oil. Heat over high heat. Add spinach and garlic. Cook, stirring, for 2 minutes or until spinach has wilted. Transfer mixture to a sieve. Using the back of a spoon, press down to drain excess liquid. Roughly chop. Combine spinach mixture and ricotta in a bowl. Season with pepper.
- Step 3Preheat grill on medium-high. Place pita breads on a large tray lined with foil. Grill for 1 minute or until crisp. Turn. Top each with potato, spinach mixture and tomato. Sprinkle with mozzarella. Grill for 2 minutes or until cheese has melted. Serve with salad.
- Low sugar
- Vegetarian
Nutrition
2054 kj
Energy
13g
Fat Total
7g
Saturated Fat
8g
Fibre
30g
Protein
51mg
Cholesterol
761.76mg
Sodium
8g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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