INGREDIENTS
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4 mini whole-wheat pitas (3 inches each), split
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1/2 cup part-skim ricotta cheese
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1/2 teaspoon dried oregano
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1 garlic clove, pushed through a garlic press
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Coarse salt and ground pepper
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/2 pint bocconcini (about 20 balls), halved