An easy dinner to use up all the odds n’ ends sitting in your fridge! We had these with some leftover gazpacho that was great for dipping (recipe to come!).
4 whole wheat pita pockets
1 tbsp olive oil
1 tsp minced garlic
2 tbsp hummus
2 oz cream cheese or Neufchatel cheese (about a fourth of one package)
2 tsp refrigerated pesto
1 tomato, sliced thinly
Black olives, sliced
3 cups fresh baby spinach
1/2 cup white mushrooms, sliced thinly
1/2 red onion, sliced
1/2 cup canned white beans, drained and rinsed
Veggies of your choosing (I used some leftover carrots, peas, and cauliflower)
1/4 cup feta cheese, crumbled
1/4 cup shredded mozzarella cheese
1 tsp Italian seasoning
Preheat oven to 350. Line a large cookie sheet with tin foil and spray with cooking spray. Drizzle about 1/4 tbsp olive oil on each pita and rub thoroughly until the entire top face is lightly coated. Spread with a small amount of minced garlic (I used about 1/8 tsp for each flatbread).
Heat a small skillet on medium high and swirl in about 1/2 tbsp olive oil (or cooking spray). Saute onion and mushrooms until soft, about 4 minutes. Add spinach and cook until wilted. Remove from heat.
In a small bowl, mix cream cheese and pesto until smooth. Microwave for 15 seconds to soften if necessary. Spread mixture on 2 of the pitas. On the remaining two, spread hummus thinly. Top each pita with sautéed spinach and onion mixture. Add tomatoes, black olives, and remaining veggies (as desired). Top with seasoning and cheese (I chose feta for the hummus-based pitas, and mozzarella for the cream cheese ones). Bake at 350 for 12-15 minutes, until cheese is melted.