Creamy Italian Pita

Ready in 1 hour

Try this Creamy Italian Pita recipe, or contribute your own. "Moosewood" and "Crowd" are two of the tags cooks chose for Creamy Italian Pita.

Top-ranked recipe named "Creamy Italian Pita"


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Romaine; or leaf lettuce
1/4 c Fresh chopped basil
Black pepper; to taste
2 1/2 qt Ricotta cheese
12 Whole pita rounds; cut in
1 lb Finely chopped celery;
1 lb Tomatoes; fresh, cubed
12 oz Grated parmesan cheese;

Original recipe makes 24 Servings



1. In the bowl of a food processor, whirl the ricotta cheese with the Parmesan until whipped and blended. 2. Stir in the chopped celery, tomatoes, and seasoning. 3. Assemble the sandwich by lining each warmed pita pocket with lettuce leaf and 4 oz. of filling. Meal Planning *Per 5-oz serving (half) 284 cals, 12.8 g fat, 550 mg sodium. *smooth cheese and crunchy vegetables in a warm pita! *Chunky Variation: substitute cottage cheese and stir by hand. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh Recipe by: Moosewood for a Crowd

Calories Per Serving: 141 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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