Stuffed Pita Pie

An open-faced pita pie, from a recipe in Mark Bittman’s How to Cook Everything Vegetarian.

Basically, you make the pita dough, then use it to surround a filling, and bake it. The filling, in this case, was some leftover soup from the deli – a yellow split-pea soup that I had added some tomato paste to, and which was very thick.

One of these pies made for a very hearty meal.