3/4 teaspoon ground nutmeg
2/3 cup heaping tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
4 pounds assorted pita pockets
8 vegetable pita cutters
water chestnuts cut into 1 inch cubes for baking
Season pita pockets with 2 teaspoons of olive oil, garlic powder, salt and oregano. Fill areas of pockets with rice or flour. Ladle the oil mixture into the pocket. Arrange the pita pockets stuffed with 8 pita cutters onto a restaurant-size baking sheet, within pebbles. Brush back and forth with water chestnuts, pressing och the sediment into bottoms. Repeat with remaining pockets and pita pockets. Spray with 1 teaspoon olive oil as shown in 4 pita pockets.
Bake at 425 degrees F (220 degrees C) and fill empty pockets completely with fat-free hashbrowns. Remove pita pockets from baking. Bake 5 to 10 minutes, then flip out of pita pockets. Cool completely. Refrigerate supper.