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Ingredients Jump to Instructions ↓

  1. 4 whole wheat pita pocket halves

  2. 1/3 cup Greek vinaigrette

  3. 1/2 pound thinly sliced deli turkey

  4. 1 jar (7-1/2 ounces) roasted sweet red peppers, drained and patted dry

  5. 2 cups fresh baby spinach

  6. 24 pitted Greek olives

  7. 24 frilled toothpicks

Instructions Jump to Ingredients ↑

  1. Brush insides of pita pockets with vinaigrette; fill with turkey, peppers and spinach. Cut each pita pocket into six wedges. Thread olives onto toothpicks; use to secure wedges. Yield: 2 dozen.

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