Open-faced Pita Pie

This throwback to October was from a recipe in Mark Bittman's How to Cook Everything Vegetarian. Here, pita bread dough is stuffed with leftover soup from the deli -- a thick yellow-split-pea soup to which I added some tomato paste -- and baked. One of these pies made for a very hearty meal.

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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.