|(Sally Pasley Vargas for The Boston Globe)|
|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|
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