Pita Crisps With Spinach, Walnut & Garlic Puree

• 3 loaves pita bread, 8-inch diameter
• 9 tablespoons extra virgin olive oil
• Salt
• 1 cup fresh spinach, washed, dried and coarsely chopped
• 1/2 cup fresh bread crumbs
• 1/4 cup cold water
• 3/4 cup plus 2 tablespoons walnuts
• 3 cloves garlic, minced
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• Lemon wedges as a garnish

1. Preheat oven to 375u0b0 F. Tear each loaf of pita into 2 separate rounds. Cut each round into 8 wedges. Place the pita on a baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with salt and toss together. Bake in the oven, tossing occasionally, until crisp, 10 to 12 minutes. Remove from the oven and cool on the baking sheet.
2. Bring a pot of salted water to boil. Add spinach to boiling water and immediately drain. Pat dry with paper towels.
3. Soak bread crumbs in cold water and squeeze well to remove excess moisture. Discard the water.
4. Place walnuts on a baking sheet and bake in oven until they are golden, 7 minutes. Chop 2 tablespoons of the walnuts and reserve for the garnish.
5. Place the spinach, bread crumbs, remaining 3/4 cups walnuts, remaining 6 tablespoons olive oil, garlic, lemon zest, and lemon juice in a blender or food processor. Blend to obtain a smooth paste. Taste and season with salt and pepper.
6. Spread puree on a plate. Sprinkle with the reserved walnuts and garnish with lemon wedges. Serve with pita crisps.

loaves pita bread, extra virgin olive oil, salt, fresh spinach, bread crumbs, cold water, walnuts, garlic, lemon zest, lemon juice, lemon wedges

Taken from www.epicurious.com/recipes/member/views/pita-crisps-with-spinach-walnut-garlic-puree-1203294 (may not work)