4 small potatoes, peeled
1 garlic clove, finely sliced
2 bunches English spinach, washed, trimmed
1 cup (200g) low-fat ricotta
4 small pita bread
2/3 cup (70g) grated low-fat mozzarella
mixed green leaf salad
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook potatoes in a saucepan of salted water for 10 minutes, until tender. Set aside and slice when cool.
Meanwhile, lightly spray a large frying pan with oil and heat on high. Cook garlic and spinach for 2 minutes, stirring until wilted. Drain and chop coarsely. Combine spinach mixture with ricotta and season to taste.
Place pita under a hot grill for 1 minute, until crisp. Turn pita over and top with potato and spinach mixture. Sprinkle with mozzarella and grill for 2 minutes, until mozzarella melts. Serve with a mixed green leaf salad.