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Discussion Starter · #1 ·
This is an awesome, easy and very tasty meal. The ingredients combination goes well with any starch/salad!


1/2 yellow onion, chopped

2 large portabella mushrooms, roughly chopped

2 cloves garlic, chopped

2 tablespoons olive oil

2 handfuls of raw spinach, roughly chopped

Feta Cheese

salt/pepper to taste

dried basil and/or thyme

2-3 Whole Wheat/White Pita Pocket Bread

1 Grill (I used a george foreman one


I actually didnt measure my ingredients, but they seem relatively accurate. If you feel the need to change any of it up measurement wise, go for it!


First, pre-heat a small frying pan (non stick) on medium to high heat, adding 1 tbsp of olive oil.

Next, add the garlic and onions and sautee them until they're translucent, adding salt and pepper.

When onions/garlic are translucent, add the chopped mushrooms and continue sauteeing them (adjusting heat when necessary), adding the rest of the olive oil when mushrooms begin to get dry. Salt/Pepper when needed.

After mushrooms are brown and cooked, add your spinach in the frying pan and cook it until its wilted, or fully cooked (up to you). Keep salting and peppering if you think it needs more.

After your frying pan mixture is fully cooked, turn off the heat and begin to brush the inside of your pocket bread with olive oil and/or dried basil and thyme.

Fill the pocket bread about halfway with the mushroom and spinach mixture, and add enough feta cheese to fill the bread about 3/4 full (add more if you want!
). After the bread is full, put it on a pre-heated Grill and grill it until its lightly browned or the cheese is beginning to melt.

Tastes great with a class of cold Cranberry juice!
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