Cranberry and Walnut Pita
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My go to lunch when I want something nutritious but don't have much time is this cranberry and walnut pita. The walnuts pack in omega 3 fatty acids that are wonderful for your heart, and honestly, the whole thing comes together in under an hour. I love how simple it is too: you just toast the walnuts, toss everything with a lemony yogurt dressing, and stuff it into warm pita bread. It's the kind of meal that feels fancy enough for guests but easy enough that I make it all the time on busy weeknights. The tartness of the cranberries against the creamy yogurt is such a lovely combination, and it never fails to make me feel satisfied and energized.
Ella x
Ingredients
- 4whole wheat pita bread(large)
- 150 gwalnuts(roughly chopped)
- 120 gdried cranberries
- 200 mlgreek yogurt
- 100 gfresh spinach(chopped)
- 1red onion(finely diced)
- 15 gfresh dill(chopped)
- 30 mllemon juice
- 30 mlolive oil
- salt and pepper(to taste)
Detail level
Instructions
- 1
Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a bowl and set aside.
Tip: Toasting brings out the nutty flavour and adds crunch to your filling.
- 2
In a large mixing bowl, combine the Greek yogurt, lemon juice, chopped dill, and olive oil. Mix until smooth and well combined.
Tip: This creamy base holds all your ingredients together beautifully.
- 3
Add the toasted walnuts, dried cranberries, chopped spinach, and diced red onion to the yogurt mixture. Fold gently to combine all ingredients evenly.
Tip: Don't overmix—gentle folding preserves the texture of the ingredients.
- 4
Season the filling generously with salt and pepper to taste.
Tip: Taste as you go; the cranberries provide tartness, so balance with salt.
- 5
Warm the pita breads in a dry skillet or directly over a gas flame for 30 seconds per side until soft and pliable.
Tip: Warm pita is easier to fill and won't tear as easily.
- 6
Carefully slice each pita bread in half to create a pocket, then spoon the walnut and cranberry mixture evenly into each pocket.
Tip: Fill generously but carefully to avoid overstuffing and tearing the pita.
- 7
Serve immediately while the pita is still warm, or wrap in foil to keep warm for a few minutes.
Tip: These are best enjoyed fresh, but can be made ahead and gently reheated.
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