RECIPES

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PITA FETA BAKE

INGREDIENTS (Nutrition)
* 6 (6 inch) whole wheat pita breads
* 1 (6 ounce) tub sun-dried tomato pesto
* 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
* 1 pinch ground black pepper to taste

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What to Drink?
Wine Pinot Grigio
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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 with tomatoes, spinach, mushrooms, feta
cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

SPINACHE FITA

INGREDIENTS (Nutrition)
* 4 sheets phyllo dough
* 2 tablespoons melted butter
* 1 bunch fresh spinach
* 1 tablespoon vegetable oil
* 1/2 cup fresh sliced mushrooms
* 1/4 cup tomato sauce
* 3 ounces feta cheese

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What to Drink?
Wine Sparkling wine
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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Thoroughly clean the spinach. Remove stems, and chop. Steam until wilted. Stir fry mushrooms in oil over high heat until browned.
3. Cut all 4 pieces of phyllo in half. Brush each sheet with melted butter, and put in two piles. In the center of each stack, place first 1/2 of the spinach followed by 1/2 of the feta, mushrooms, and tomato sauce. Bring the sides of phyllo dough around, and to the top of the bundles. Place on baking sheet.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let stand 5 minutes before serving.