| 1. |
Cut pitta in half and place on a baking tray covered with aluminum foil. |
| 2. |
Pre-heat oven to 400 °F (200 °C). |
| 3. |
Peel and crush the garlic, then mix in a bowl with half the ricotta, oregano and pepper. Season with pepper (and salt if you wish). |
| 4. |
Spread the mixture on the pitta breads, then top with chopped spinach. |
| 5. |
Finally, crumble the remaining ricotta cheese over the top. |
| 6. |
Place in oven for about 5 minutes, and remove when cheese starts to brown. |
| 7. |
Eat straight away for maximum enjoyment! |
| 8. |
Note: I prefer to use 2 mini-pittas, but I've written this recipe for a normal-sized pitta because it's easier to find in the supermarket. |
