Ingredients
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1 (6 ounce) tub sun-dried tomato pesto
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6 (6 inch) whole wheat pita breads
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2 roma (plum) tomatoes, chopped
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1 bunch spinach, rinsed and chopped
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4 fresh mushrooms, sliced
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½ cup crumbled feta cheese
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2 tablespoons grated Parmesan cheese
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3 tablespoons olive oil
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ground black pepper to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
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Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.
chibi chef
Nutrition Facts (per serving)
350 | Calories |
17g | Fat |
42g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 350 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 4g | 20% |
Cholesterol 13mg | 4% |
Sodium 587mg | 26% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 7g | 25% |
Total Sugars 3g | |
Protein 12g | 23% |
Vitamin C 19mg | 21% |
Calcium 149mg | 11% |
Iron 4mg | 21% |
Potassium 524mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.