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 canna-olive oil ( see our recipe )
Fresh ground black pepper
1Get your oven preheat to 350 degrees F .
2Then spread the tomato pesto onto one side of each pita bread and place the pesto side up on a baking sheet.
3Top the pitas with tomatoes and spinach, mushrooms, feta cheese, and lots of parmesan cheese , and then drizzle with canna-olive oil and season with ground black pepper to taste.
4Bake in the preheated oven until pita bread is crisp usually about 12 minutes and then cut pitas into quarters and serve it up !