avgolemono & spinach pita

this is a favorite sandwich from a still beloved, and regrettably closed, little restaurant in warren, r.i., called 'bullock's'.  the delicate, creamy lemon-chicken soup (avgolemono) is a perfect compliment.

avgolemono 

4 c. (32 oz) chicken broth

1/2 c. orzo

3 eggs, seperated

2 lemons, juice

salt & pepper

Boil stock, add orzo, and simmer 15 minutes. In a separate bowl, whisk egg whites until peaking. Slowly add yolks, then lemon, whisking continuously. Slowly drizzle 1 cup of the hot broth into the egg-lemon mixture while continuing to whisk so mixture is smooth. Turn off heat and add lemon-egg mixture to broth, stirring to blend. Serve with fresh black pepper. (*Do not reheat)

spinach pita

1 pita per sandwich, white or whole wheat

2 cloves garlic, smashed

2 c. frozen or 2 large bunches fresh spinach

1/4 lb. greek kasseri cheese, (or provolone)

1 T. olive oil

salt & pepper

Simmer garlic in a warm pan with olive oil. Add spinach and saute until bright green & soft, about 10 minutes. Slice pita in half (if it's not packaged that way) and toast lightly. Layer 2 slices of cheese, and spread hot spinach on top. Close pita, return sandwich to pan, and brown lightly, melting cheese.