Spinach and Feta Pita Bake

Ingredients

•     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

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.