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6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
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
1 pinch ground black pepper to taste
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A tasty appetizer or great as the main dish.
Preparation Time 5 min | Cooking Time 12 min | 6 servings
Ingredients
6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
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
1 pinch ground black pepper to taste
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread. Place the pitas pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Finish by drizzling with olive oil and seasoning with pepper.
- Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
This recipe contains (per %s g Serving)
Calories: 350 Cal
Protein: 11.6g
Carbohydrates: 41.6g
Fat: 17.1g
Calories: 350 Cal
Protein: 11.6g
Carbohydrates: 41.6g
Fat: 17.1g
Other Dietary Information
Cholesterol: 13mg
Sodium: 587mg
Dietary Fiber: 6.9g
Cholesterol: 13mg
Sodium: 587mg
Dietary Fiber: 6.9g
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