Spinach & Feta Pita

Adapted from All Recipes

I am posting the basic recipe here, but it's great recipe to customize and make your own based on whatever veggies/ingredients you have on hand.  For example, this time I added some gorgonzola cheese, artichoke hearts and capers to the dish.  This recipe is simple; a quick fix for a busy night.  And it's really yummy.  I think my husband's comment was, "you should make this once a week!" 

Ingredients:

• 6 (6”) whole wheat pita breads
• 1 (6 oz) tub pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed & chopped
• 4 fresh mushrooms, sliced
• ½ cup crumbled feta cheese
• 2 Tbs grated Parmesan cheese
• 3 Tbs olive oil
• 1 pinch pepper

Directions:

• Preheat oven to 350 degrees F.
• Spread 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 & parmesan cheese.  Drizzle with olive oil and season with pepper
• Bake for 12 minutes or until pita breads are crisp.  Cut into quarters and serve.