Spinach Red Pepper and Feta Cheese Pita by Tea Laden

Tea Time Recipes		Feta Pita

Tea Sandwiches		Spinach

Tea Laden

Red Pepper

Formal Tea

Informal Tea

Recipes

Tea Sandwiches

To make these dainty sandwiches, purchase very thinly sliced bread and freeze an hour or two before handling. Keep fillings at room temperature for easier spreading. Spread the filling all the way to the edges them trim and discard all the crusts. Use a serrated blade for neat trimming and cutting. If making sandwiches in advance, lightly spread with butter to keep the bread from becoming soggy. Cut the bread with cookie cutters for different shapes. Cover with a damp cloth until ready to serve.

Spinach, Red Pepper, and Feta Pita

4 whole-wheat pita rounds

2 large cloves garlic, minced

4 C. fresh spinach leaves

1/2 C. roasted red pepper strips

6 T. crumbled feta cheese

1/8 tsp nutmeg

Split the pita rounds in half crosswise. Use a pizza cutter and cut the halved pita into quarters. Place under a conventional broiler to toast. Watch carefully, since the pita browns within a couple of minutes. Set aside.

Heat a skillet on high and add spinach, garlic, and nutmeg. Continue to heat until spinach begins to wilt. Remove from heat.

Arrange the toasted pita quarters on a serving platter. Top them evenly with the spinach, red pepper strips and feta cheese. Microwave at high power until the cheese begins to melt, about 1 1/2 to 2 minutes, rotating the platter once.

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