Spinach and Feta Pita Bake

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

Directions

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.