This recipe is my default recipe for using up those last odds-and-ends vegetables in my fridge. When I’ve got an extra tomato, half an onion… I turn to this. It’s also a great Sunday night recipe to make for lunch the next week.
It’s healthy, flexible, and tasty – what’s not to love?
Take the base recipe (originally from AllRecipes) & make it your own: use the leftovers in the fridge, your favorite veggies, or whatever your dinner-partner will tolerate.
4 whole wheat pitas
1 tub of sundried tomato pesto
1 bunch of spinach, rinsed well & dried
2 tomatoes
2 mushrooms
2 bell peppers
handful of basil leaves, rinsed & de-stemmed (parsley & oregano go well too, if you have those on hand)
olive oil
Parmesan cheese
feta or mozzarella cheese
salt & pepper
1. Preheat oven to 425 degrees. Toast pita for 5 minutes or until beginning to brown. (If you skip this step, the middle will be soggy from the pesto & olive oil at the end.)
2. While the pita is toasting, deseed and chop tomatos, mushrooms, and bell peppers. Toss together with olive oil. Coarsely chop spinach but keep separate.
3. Remove pita and spread with pesto. Top with a layer of spinach, then spoon out vegetable mixture. Tear basil leaves and sprinkle on top. Salt & pepper to taste. Grate Parmesan cheese and add mozzarella/feta.
4. Return pita bread to oven and bake for 10-15 minutes, until the edges are crispy.
Serve hot!
Cooking Down in Houston - Inside & Out 