Spinach and feta pita

Ingredients:

  • 170 grams sun-dried tomato pesto
  • 6 wholemeal pita breads
  • 2 roma (plum) tomatoes, chopped
  • 1 bunch spinach, rinsed and chopped
  • 4 fresh mushrooms, sliced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons olive oil
  • ground black pepper to taste

Directions:

  • Preheat the oven to 175 degrees C (350 degrees F)
  • Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
  • Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Spinach and feta pita

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