Reviewed: Dec. 6, 2007

This was so good and easy! The pesto is such a big part of it that you need to make sure you buy good pesto. I actually couldn't find the sundried tomato pesto so I used regular basil pesto and topped my pizza with sundried tomatoes instead. You can use whatever toppings you want on here. I agree with other reviewers that it is a little light. I used some leftover turkey on one of mine. I also folded it in half so it was more of a sandwich. My husband really liked it too. This is a great meal to have if your family eats at different times. Each person can fix their pita to their liking and pop it into the toaster oven when they are ready!

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Jennifer

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Reviewed: Nov. 24, 2007

This was fabulous! I served it for dinner, at the last 5 mins of the cooking time I added slices of precooked chicken breast seasoned with greek seasoning. It was hard with all the toppings on, but definitely worth every bite! Would be great as a light lunch. I utilized basil pesto instead of tomato pesto.

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 24, 2007

Great taste, the pita was perfectly crispy! I added some kalamata olives, which went wonderfully with the greek flavor.

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Ashley M

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Reviewed: Nov. 18, 2007

I served this as an appetizer and everyone loved it. I wouldn't serve it as an appetizer next time, though. It would work better as a light meal or as an Hors d' Oeurve which won't be followed by a full meal. I'm sure I will serve it often as a light meal. Thanks!!

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JEANFOX

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Reviewed: Nov. 15, 2007

I love these! They're very tasty, easy to make, and always a big hit at any get-together.

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JANAMAUS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 31, 2007

These were excellent. Definetly use wheat pita bread, I used white and wheat and with the wheat the flavors stand out more than with the white.

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shoegirl

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Reviewed: Oct. 12, 2007

Delicious! I left out the extra olive oil because there was plenty in the pesto.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Sep. 28, 2007

I had other versions of this before but this recipe is the best I had! I couldn't find sun-dried tomato pesto so I used fresh sun-dried tomatoes. They are a great touch!

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Anna O

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Reviewed: Sep. 17, 2007

Whenever I need something simple for a lunch gathering, this is what I make. I usually have all the ingredients on hand and I get rave reviews. I use regular pesto, or my mom's homemade and I don't usually have mushrooms on hand, but it still turns out fantastic! I couldn't be happier with such an amazing recipe. Besides, anything with feta is good in my book. ; )

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JillyPie87

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

This was a great recipe - I really enjoyed it. Very fast and delicious, not to mention healthy :) I must have used smaller pitas because mine averaged out to less than 200 calories each. A little hard to eat but well worth it - keep the napkins ready. This one's a keeper.

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EuroGirl6

Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 20, 2007

Love it! It's become a regular. I prefer the basil pesto and goat cheese. Chopping spinach makes it easier to bite into, but harder to stack ingredients. I also cut out the oil and it turns out fine. Definitely not a full meal, but perfect for a light lunch or served with heavier sides. Made bite-sized on miniature pitas from Trader Joe's (about 2" diameter). Served for bridal shower - wildly popular.

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JENWIL1999

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Reviewed: Jul. 25, 2007

My husband and I really enjoyed this! I didn't use whole wheat pitas for all of them, but I enjoyed both the whole wheat and the white-pitas.

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ahowdy

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Reviewed: Jul. 19, 2007

This was so good! I didn't know spinach could cook in the oven that quick. I followed the recipe exactly, except I didn't measure anything, I just eyeballed it. I used pita pockets and broke them in half. Very delicious recipe.

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Shun

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Reviewed: Jul. 17, 2007

Very good & fresh tasting. Family wasn't satisfied with it for a meal though...

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jun. 23, 2007

Outstanding! Easy to make, and so delicious. The tomato pesto was a little strong for me, I believe next time I'll use basil. For cutesy kid appeal, I used grape tomatoes and sliced them into little rounds and sprinkled them on top. Wildly popular.

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Lady Madonna

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jun. 11, 2007

This was perfect as is. I wouldn't change a thing.

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sullivan321

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: New York, New York, USA

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Reviewed: May 30, 2007

Loved them! I had to use regular pesto and could only get onion pitas--bad day at the grocery store. We ate these for dinner and agreed they're a definite make again. There's room for a lot of experimentation, too. If you turn the pitas upside down, it makes a little bowl that helps to keep all the toppings in. Makes the crust crispy, too.

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