Spinach and Feta Pita Bake

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and line two baking sheets with foil or parchment.

2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 3 minutes until they begin to soften.

3. Add the chopped spinach to the skillet and cook for 2 minutes, stirring, until wilted. Remove from the heat and drizzle with the remaining 1 tablespoon olive oil.

4. Place the pita breads on the baking sheets. Spread the sun-dried tomato pesto evenly over each pita.

5. Top each pita with chopped tomatoes, the spinach and mushroom mixture, crumbled feta, and grated Parmesan. Season lightly with black pepper.

6. Bake for 8 to 10 minutes, until the pita edges are crisp and the cheese is melted and lightly golden. Cut into wedges and serve warm.