INGREDIENTS
14 oz
artichoke hearts
2 cups
baby spinach
1/2 cup
feta cheese
1 cups
fresh mushrooms
1 small
green bell pepper
1/4 cup
olives
3 tbsp
parmesan cheese
1/4 tsp
pepper
1/4 cup
red onion
1 cups
spaghetti sauce
6 6-inches
whole wheat pita breads