Mediterranean Pita Pocket

You’ll need:
3 tablespoons olive oil  
¾ cup frozen corn kernels, thawed  
2 scallions, finely chopped, white and green parts only
½ red bell pepper, seeded and finely chopped  
1 clove garlic, finely chopped  
1 teaspoon cumin
Dash cayenne pepper, if desired
1 cup chopped fresh spinach
1 small carrot, peeled and coarsely grated
¼ cup black beans, drained and rinsed
¼ cup white beans, drained and rinsed
¼ cup Hidden Valley® Original Ranch® Dressing  
1 egg white
Salt and pepper
1-1 ½ cup fresh bread crumbs
4 Whole Wheat Pita Bread  

Optional Toppings: 
Lettuce leaves
Tomato slices
 
Dressing:  
⅔ cup Hidden Valley® Original Ranch® Dressing  
2 tablespoons diced cucumber
1 tablespoon chopped fresh parsley

Instructions:

1. In a large skillet heat 1 tablespoon oil over medium heat.
2. Stir in corn, scallions, and bell pepper.
3. Cook for 3-4 minutes or until softened but not brown.
4. Add garlic, cumin and cayenne and cook for 30 seconds, stirring constantly.
5. Remove from heat and stir in spinach.
6. Add carrot, beans and Hidden Valley® Original Ranch® Dressing, stir to combine.
7. Add egg white and season with salt and pepper.
8. Stir in enough bread crumbs so that the mixture holds together.
9. Shape mixture into 8 – 1-inch disks.
10. Cover and chill for 1 hour.  
11. Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressin, cucumber and parsley until well combined.
12. Cover and refrigerate.  
13. Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.  
14. Place two patties inside pita bread and drizzle with dressing.  
15. Add tomatoes and lettuce if desired.  

Makes 4 Pitas

Created by the Makers of Hidden Valley® Salad Dressings