Late-summer pitta with mixed greens from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 78) by Paula Wolfert

  • scallions
  • spinach
  • Show all ingredients...
  • Serves : 32 pieces

  • EYB Comments

    See P77 for cheese choices and recipe notes for choosing greens. Pie bakes for 1 hr. Can substitute Parmesan or pecorino for Asiago cheese, cottage cheese for ricotta, akkawi for fresh unsalted mozzarella, and "Macedonian phyllo dough" recipe on P69 for store-bought phyllo. See "Notes to the Cook" for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See P77 for cheese choices and recipe notes for choosing greens. Pie bakes for 1 hr. Can substitute Parmesan or pecorino for Asiago cheese, cottage cheese for ricotta, akkawi for fresh unsalted mozzarella, and "Macedonian phyllo dough" recipe on P69 for store-bought phyllo. See "Notes to the Cook" for variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.