Cheesy Spinach And Mushroom Pita Pocket

1. 1

   1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.

2. 2

   2. Dry the spinach even more in a paper towel by squeezing the juice out.

3. 3

   3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.

4. 4

   4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.

5. 5

   5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.

6. 6

   6. Microwave on high for about 20 seconds.

7. 7

   7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.

8. 8

   8. Fry the pocket for 30 seconds to a minute on each side.2.

* Per serving · 4 servings · Values may vary.