An East-London Bacon Butty inspired me to make myself this Pita. Because that is the role of a Pita Bread. It’s the ideal edible basket to stuff with leftover delight. So today’s leftover delight is a bag of Spinach leaves. That I sautéed with a couple of red onions and a few strips of bacon in a hot casserole. After a brisk sieve. I stuffed a grilled Pita Bread, with this lukewarm mash of veg and meat. And topped off with a few slices of Stilton. What else would you need on a Saturday afternoon?
INGREDIENTS
- Bag of Spinach leaves
- 1 red Onion
- 100 grams of Bacon strips
- 2 pieces of Pita Bread
- 8 slices of Stilton
- Pepper
- 1 tbs. of Olive Oil
alternative ingredients
☜☟☞
Stilton ☜☟☞ Any other local Blue Cheese. For example Dutch Organic Goat Cheese ☜☟☞Bastiaansen Blauwschimmel Geit
☜☟☞
TOOLS
- a Knife
- a Cutting Board
- a Casserole of Skillet
- a Sieve or Colander
- a Spoon
- optional: a Cheese Slicer
- a Clean Kitchen Towel
- 2x Plates
steps
- Wash spinach leaves
- Sieve leaves
- Heat up skillet or casserole
- Pour in oil
- Cut onions
- When you smell the oil
- Grill strips of bacon
- When crisp, remove from skillet
- Let the strips rest on plate
- Add cut onions and spinach leaves to the hot skillet or casserole
- Stir the lot a few times
- Add the grilled strips of bacon
- Close skillet or casserole with a plate or lid
- After 3 minutes or so, do another couple of stirs
- Taste whether your mash of spinach and 0nions would need a bit of pepper
- The grilled strips of bacon will flavour your pita with plenty of salt
- When all leaves have been cooked. Remove skillet/casserole from the heat
- Turn off the heat
- Sieve the content of your skillet or casserole
- Grill 2 pieces of pita bread in the oven or toaster
- Slice blue cheese with knife or slicer
- Cover each side of an opened piece of pita bread with cheese
- Fill each bread with a mash of cooked spinach leaves and pieces of glazed onions
- Top off with strips of grilled bacon
