Spinach & Artichoke Pita Panini

1 pound frozen chopped spinach, thawed - but not cooked ½ cup chopped artichoke hearts * 3 tablespoons very finely chopped red onion 1 clove garlic, peeled and minced 2½ ounces crumbled feta cheese ½ cup shredded part-skim mozzarella cheese 1 teaspoon oregano ½ teaspoon basil 8 3-inch "mini" pita breads 8 teaspoons extra virgin olive oil

Calories 176 (39% from fat) • carb. 19g • pro. 8g • fat 8g • sat. fat 3g • chol. 12mg • sod. 383mg • calc. 205mg • fiber 3g

Drain the spinach, pressing out as much water as possible. Place the drained spinach in the center of a dark kitchen towel (this will stain the towel), wrap tightly, then squeeze until no more liquid remains. Transfer to a bowl and break up with a fork. Add the chopped artichokes, onion, garlic, feta, oregano, basil, and mozzarella. Stir until completely blended. Split the pitas horizontally with a serrated knife. Brush the outer sides with olive oil. Lay the pitas on the work surface oiled side down; lift tops and keep next to bottoms. Divide the spinach mixture equally and place on the bottom pitas; spread evenly. Place the pita tops on the spinach mixture, oiled side up. Preheat the Cuisinart™ Griddler fitted with the griddle plates in the closed griddle position to 375°F. Arrange 4 of the pitas evenly on the bottom plate. Cover and apply medium pressure for 10 seconds. Cook for 4 minutes, until filling is warm and pita is browned and crispy. Remove and keep warm. Repeat with remaining pita panini.