Whipped Cheese & Roasted Pepper Pita

Ingredients

• 1/2 medium (60 g) red bell pepper, thinly sliced
• 1 tsp (5 ml) olive oil
• 1/2 (32 g) whole-wheat pita, 6 1/2-inch (16cm), no added sugar, split open
• 2 oz (57 g) part-skim ricotta
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 1/4 tsp (0.5 g) red chili flakes
• 1 cup (30 g) baby spinach
• 1 tsp (5 ml) red wine vinegar

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Method

1. Heat the oven to 400°F (200°C). Toss the bell pepper with the oil on a baking sheet and roast for 12 minutes, until soft and browned at the edges. Add the pita half, cut-side up, and bake 4 minutes more, until crisp at the edges.
2. Beat the ricotta, cottage cheese and chili flakes together. Spread half thickly over the pita and keep the rest in a small bowl for dipping. Bake 2 minutes more, until warmed through.
3. Toss the spinach with the vinegar and pile it on with the roasted pepper. Cut into wedges and eat warm.