INGREDIENTS
1
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 tbsp
grated Parmesan cheese
3 tbsp
olive oil
ground black pepper