Ingredients
6
6 servings
- •1 (6 ounce) tub sun-dried tomato pesto
- •6 (6 inch) whole wheat pita breads
- •2 roma (plum) tomatoes, chopped
- •1 bunch spinach, rinsed and chopped
- •4 fresh mushrooms, sliced
- •0.5 cup crumbled feta cheese
- •2 tablespoons grated Parmesan cheese
- •3 tablespoons olive oil
- •ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top 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 to serve.
Nutritional Facts
Per 6 servings
- Calories: 350
- Carbohydrate: 42g
- Fat: 17g
- Fiber: 7g
- Protein: 12g
- Sugar: 3g
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