Photo courtesy of chibi chef and All Recipes
Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.
This is one of those recipes that I didn’t expect to be so healthy simply because it reminds me a lot of pizza! The sumptuous parm and feta combined with the hearty mushroom and tomato mixture makes for a savory, satisfying treat.
Another thing I love about this? It works equally as well as an appetizer if you’re having some friends over – just quarter the pitas and set some extra shredded parm aside in a bowl!
From All Recipes
Makes 6 servings
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
Prep & Cook
- 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.
By: Laurentia Guesman,