Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole pita breads 1 1/2 c Mushrooms, sliced
4 c Fresh spinach leaves 1 1/2 c Feta cheese, grated or
1 c Carrot, grated -crumbled
1 sm Cucumber, sliced (peeled if 1/4 c Raw red onion,
-the skin is waxed) -sliced into rings
2 md Tomatoes, sliced -herb salad Dressing

Cut the pita breads each in half to form 4 pockets. Stuff each
pocket with spinach leaves and top with grated carrots. Slip the
cucumber slices on one side of the spinach leaves and mushroom slices
on the other side. Top with feta cheese and a few onion rings. Serve
with Herb Dressing on the side.

Makes 4 pockets.

Recipe: "Horn of the Moon Cookbook" by Ginny Callan -- Recipes from
Vermont's Renowned Vegetarian Restaurant -- Copyright 1987 Published
by Harper and Row, Publishers, New York, New York

From: David Pileggi Date: 07-21-94
Submitted By GAIL SHIPP On 05-09-95

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