This is a great dish for a party appetizer or dinner. Tasty, full of flavor and good for you. Feel free to play with the veggie toppings and cheeses for a great meal that is fast and delicious!Ingredients
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
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste
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 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.
- Calories 350
- Fat 17.1 g
- Carbohydrates 41.6 g
- Fiber 6.9 g
- Protein 11.6 g
- Sodium 587 mg