INGREDIENTS:

4 large pitas

½ l tomato juice

2 peppers

50g pitted black olives

250 artichokes hearts

oregano, basil

salt, black pepper

100 g baby spinach

PREPARATION:

Cut pepper into pieces 2cm long and fry for 2-3 minutes in olive oil, add tomato juice, boil quickly and add chopped up olives, chopped artichoke, oregano, basil, salt, black pepper. Cut pita breads into halves, if they are large, then cut through the middle in order to fill them with the mixture. Cover the inside bottom of the pita with a few leaves of cleaned and washed spinach, then add the mixture. Wrap prepared pitas into foil and roast on the barbecue for about 10-15 minutes.

Other Recipes