Arugula & Spinach Wheat Pita Pockets

Methods

• Preheat the oven to 200º C.
• Mix together ricotta cheese, egg, Italian seasoning, parmesan cheese, arugula, spinach and corn kernels in a large bowl.
• Heat a non-stick pan, add the above mixture and cook till the greens are just wilted. Add salt and pepper powder and mix lightly.
• Cut each pita bread into 2 equal pieces and slit them to create a pocket.
• Stuff the pockets with the filling.
• Keep them on a baking tray and bake in the preheated oven for 15 minutes or till nicely golden on both the top and bottom.
• Take them out of the oven, arrange them on a serving plate and serve them hot with glasses full of orange juice.