Mini Pita Crab Florentine - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, well drained and squezzed
1 (4 1/4 ounce) can flaked crab
1 (10 ounce) can water chestnuts, finely chopped
3 green onions, chopped
1 package ranch dressing mix
1/2 teaspoon dill weed
1/2 cup plain yogurt
1/2 cup light mayonnaise
20 mini pita pockets (whole wheat are best)

Preparation

Mix spinach with the crab, water chestnuts& green onions.
In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
Cut mini pitas in half and stuff with the crab, spinach mixture.
Arrange on a platter, decorate with some parsley sprigs etc.
Serve warm or cold.