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Ingredients
- Pita Bread (2 or possibly 3 whole)
- 1 x 10 ounce. pkg frzn spinach
- 1/3 c. nutritional yeast
- 1 med onion
- 5 x or possibly 6 plum tomatoes
- 8 ounce pkg fresh mushrooms
- 4 clv garlic
- 1 tsp each of the following spices: basil, parsley, cayenne pepper
- 1/2 x to 1 c. rice lowfat milk
- 4 Tbsp. flour
Directions
- Thaw spinach completely, press out all water. Heat lowfat milk in saucepan, when warm but not boiling stir in flour. Stir till sauce begins to thicken, turn heat down. Add in nutritional yeast and spinach. Stir constantly till thick and gooey, only about 3-4 minutes. In separate pan, saute/fry onion, garlic, till onion is tender. Stir in tomatoes, mushrooms, and spices. Saute/fry till just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so which you have two round flat pcs instead of one thick one.
- Place each piece of bread on a cookie sheet or possibly pizza pan. Spread spinach sauce over each. Top with tomato mix, being careful to avoid the juice.
- Bake for 5 to 7 minutes. Watch closely so which the edges of the pita do not burn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 982g | |
| Calories 432 | |
| Calories from Fat 32 | 7% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 2669mg | 76% |
| Total Carbs 83.46g | 22% |
| Dietary Fiber 17.5g | 58% |
| Sugars 18.38g | 12% |
| Protein 27.35g | 44% |
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