date:Apr 22, 2014
for 5 minutes or until silverbeet is just wilted.
3. Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves with cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.
4. Ladle soup into serving bowls. Sprinkle with extra thyme. Serve with pita wedges.