ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Mediterranean Pita Rounds

2 15-ounce cans garbanzo beans
1/4 cup skim milk
1/4 cup lemon juice
5 cloves garlic
8 (8-inch ) pita bread rounds
1 teaspoon olive oil
1 (10-ounce) package frozen chopped spinach, cooked and well drained
2 cups chopped tomato
1 cup diced green pepper
1 cup diced red pepper
1/2 cup crumbled feta cheese
1/3 cup sliced black olives

Puree first four ingredients in food processor. Set aside. Arrange pita bread rounds on ungreased baking sheets; brush with olive oil. Bake at 450 degrees for 6 minutes.

Spread bean mixture evenly over pitas, leaving a 1/2-inch border. Arrange remaining ingredients over pita rounds. Bake at 450 degrees for 5 minutes or until crust is crisp. Makes 8 servings.

Nutritional analysis per serving: 370 calories; 6.6 grams fat.

Thursday, April 29, 1999



bottom navigation bar Terms of Use  Privacy Policy