• For the Pita Bake:
  • 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
  • ½ cup crumbled feta cheese
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons olive oil
  • Ground black pepper, to taste

Why These Ingredients Matter

• Sun-Dried Tomato Pesto: Provides a rich, tangy base that ties the flavors together.
• Whole Wheat Pita Breads: Serve as a sturdy, nutritious base that crisps up beautifully.
• Roma Tomatoes: Add juicy, mild sweetness to balance the savory toppings.
• Spinach: Brings vibrant color, nutrition, and a fresh, earthy flavor.
• Mushrooms: Offer a meaty texture and umami depth.
• Feta Cheese: Adds a salty, tangy kick that pairs perfectly with spinach.
• Parmesan Cheese: Provides a nutty, savory finish.
• Olive Oil: Enhances richness and helps crisp the pita.
• Black Pepper: Adds a subtle spicy note to tie it all together.

Substitutions and Variations

• Pesto: Swap sun-dried tomato pesto with basil pesto, red pepper pesto, or even marinara sauce.
• Pita Breads: Use white pita, flatbreads, or naan; gluten-free pita works for a gluten-free version.
• Tomatoes: Substitute with cherry tomatoes, grape tomatoes, or canned diced tomatoes (drained).
• Spinach: Replace with arugula, kale, or Swiss chard for a different green.
• Mushrooms: Use button, cremini, or skip for a simpler topping.
• Feta Cheese: Swap with goat cheese or ricotta for a milder flavor; use vegan feta for dairy-free.
• Parmesan: Substitute with pecorino or nutritional yeast for a dairy-free option.
• Add Protein: Top with cooked chicken, shrimp, or chickpeas for extra heartiness.
• Spicy Kick: Add red pepper flakes or a drizzle of hot sauce before baking.