Post by janemurdoc on Feb 14, 2014 16:29:40 GMT -6
Prep time: 5 Minutes Cook Time: 12 Minutes Ready in: 17 minutes
Makes 6 servings
350 calories per serving
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
10 sun-dried tomatoes (optional)
Directions:
1. Preheat the oven to 350 degrees.
2. 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, sun-dried tomatoes (optional), feta cheese, and parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
Makes 6 servings
350 calories per serving
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
10 sun-dried tomatoes (optional)
Directions:
1. Preheat the oven to 350 degrees.
2. 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, sun-dried tomatoes (optional), feta cheese, and parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.