Late-Summer Pitta with Mixed Greens

This dish was prepared by my husband for a week night dinner. It was an ambitious undertaking, and we had a late dinner, but it was very, very nice.

First, he prepared this dough. The filling (this recipe) is a bit complicated, because the instructions refer you to a different recipe for instructions.

But the filling was great - greens (he used kale, beet, spinach, swiss chard, arugula, and anything else green in our garden) were salted, then rinsed, dried, and lightly sauteed. They were mixed with mint, dill, eggs, scallions, Parmesan cheese, mozzarella, and ricotta. It then bakes for an hour or so.

This tasted lighter than it sounds - really it was a lot of greens - and everyone enjoyed it. Even the teenagers.

One last tidbit - the instructions have you devein all the leaves. My husband noticed the beauty of the red leaf veins with bits of green edge from the chard, and rescued them from the compost bin. They were a wonderful centerpiece!