Homemade Basil and Mushroom Spinach Pockets

pita pocketsEasy to Make Homemade Basil and Mushroom Spinach Pockets

The soft, thick texture of spinach and the pliable nature and fresh taste of mushrooms seem to go together perfect inside of a pita pocket -- if cooked correctly. Few ingredients make up this easy vegetarian dinner, and you'll be getting a load of vitamin K in your diet. Fresh pita pockets make this dinner even better - try finding fresh baked ones from a local bakery.


* Two large bags of spinach, washed and stems removed
* 12 white mushrooms, cleaned and chopped into slices
* 1 teaspoon minced garlic
* 1 teaspoon dried basil
* 1 Tablespoon olive oil
* 3 large pita pockets, sliced in half
* 3 slices provolone cheese


1. Rip the washed spinach into small pieces. Place all of the spinach into a large saucepan or boiling pot and fill with water.

2. Bring the water and spinach to a boil. Continue to cook on high heat until the spinach is dark green and wilted, approximately 20 minutes.

3. Strain the cooked spinach, pressing the water from the spinach. Add the garlic, basil and mushrooms to the saucepan, along with the strained spinach and olive oil. Over low heat, saute the mushrooms and spinach mixture for approximately 7 minutes, or until the mushrooms soften.

4. Preheat an oven to 400 degrees. Arrange the pita pocket halves on a baking sheet. Rip each cheese slice in half, placing a half in each pita pocket half. Top with the spinach mixture, distributing the spinach mix evenly into the six pockets.

5. Bake the pockets for approximately 10 minutes, until the cheese melts and the pita pockets are lightly browned.