Spinach Stuffed Pitas with Cotija
Spinach stuffed pitas with V&V Supremo® Queso Fresco and V&V Supremo® Sierra® Brand Cotija Cheese, plus creamy tzatziki sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Pan
- Skillet
- Griddle
- Spatula
- Measuring spoon
- Pastry brush
- Stove
- Refrigerator
- Whisk
- Spoon
- Garlic press
- Kitchen scale
- Colander
Ingredients
- 1 (4 oz.) pkg. V&V Supremo® Queso Fresco
- 1 (4.05 oz.) wedge V&V Supremo® Sierra® Brand Cotija Cheese
- 1 cup V&V Supremo® Crema Supremo® Brand Mexican Sour Cream
- 1 cup English cucumber, finely diced
- 1 tsp. garlic, minced
- ½ tbsp. fresh dill, chopped
- 1 tbsp. lemon juice
- ½ tsp. kosher salt
- 2 tbsp. olive oil, divided in half
- 3 tbsp. red onion, chopped
- 1 tsp. garlic, chopped
- ¼ cup sun-dried tomatoes in olive oil, chopped
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
- ¼ tsp. kosher salt
- ⅛ tsp. ground black pepper
- ⅛ tsp. dried oregano
- ¼ cup black olives, sliced
- 1 tbsp. fresh dill, chopped
- 4 pita bread
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