Pita Crisps with Spinach, Walnut and Garlic Puree
Makes 48 pita crisps, 1 1/2 cups puree and serves 8
Preheat an oven to 375°F. Tear each loaf of pita into 2 separate rounds. Cut each round into 8 wedges. Place the pita on a baking sheet. Drizzle with the 3 tablespoons of the olive oil, sprinkle with salt and toss together. Bake in the oven, tossing occasionally, until crisp, 10 to 12 minutes. Remove from the oven and cool on the baking sheet.
Bring a pot of salted water to a boil. Add spinach to boiling water and immediately drain. Pat dry with paper towels.
Soak the bread crumbs in cold water and squeeze well to remove excess moisture. Discard the water.
Place the walnuts on a baking sheet and bake in oven until they are golden, 7 minutes. Chop 2 tablespoons of the walnuts and reserve for the garnish.
Place the spinach, bread crumbs, remaining 3/4 cups walnuts, remaining 6 tablespoons olive oil, garlic, lemon zest, and lemon juice in a blender or food processor. Blend to obtain a smooth paste. Taste and season with salt and pepper.
Spread puree on a plate. Sprinkle with the reserved walnuts and garnish with lemon wedges. Serve with pita crisps.
3 loaves pita bread, 8-inch diameter
9 tablespoons extra virgin olive oil
1 cup fresh spinach, washed, dried and coarsely chopped
1/2 cup fresh bread crumbs
1/4 cup cold water
3/4 cup plus 2 tablespoons walnuts
3 cloves garlic, minced
½ teaspoon lemon zest
2 teaspoons lemon juice
Lemon wedges as a garnish