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Sunday Supper & More

Veggie roll-ups with feta and olives

(Sally Pasley Vargas for The Boston Globe)
May 12, 2010

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Serves 4

4 cups leftover vegetable stew (no excess liquid)
4 large (10 inch) whole-wheat pita breads
6 ounces feta, crumbled
16 pitted Kalamata olives
1/2 bunch fresh parsley or cilantro, leaves only
1. In a small saucepan, heat the stew over medium heat until hot.

2. Insert a pair of kitchen scissors into the edge of each pita bread. Cut around the perimeter to make 2 separate rounds. Lay the rounds rough sides up on the counter.

3. Spread each with 1/2 cup of the stew, making a line along one side of each round. Add about 1 tablespoon feta, 4 olives, and plenty of parsley or cilantro. Roll up the rounds.

4. Heat 2 large nonstick skillets over medium heat. Place 4 rounds in each skillet. Set a heatproof plate or pot lid inside the skillets to lightly weight the roll-ups. Cook for 1 minute. Turn, press, and cook 1 minute more or until the bread is warm and slightly crisp. Sally Pasley Vargas

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