4 large whole-wheat or gluten-free pitas
1 tablespoon oil
½ teaspoon cumin seeds
1 medium yellow or red onion, peeled
and minced (1 cup [150 g])
4 cloves garlic, peeled and minced
4 cups (120 g) chopped greens (spinach,
kale, winter greens, or a mix)
½ teaspoon coarse sea salt
1 teaspoon garam masala
2 tablespoons grated vegan cheese
- Heat the pita in a toaster oven until
just warm. Don’t overcook it, but
toasting the pita a bit helps keep it crispy