Just not good. Dried them, baked them on a parchment sheet lined cookie sheet, stirred them a few times during baking... Fairly tasteless, dry, not especially crispy. Tossed most of them in the trash.

Reviewed On: Apr. 3, 2012

I was wary of beet greens but this recipe was delicious. As some have mentioned, it was heavy on the oil. I will definitely cut back on both the oil for roasting and the oil for the greens. We omitted the onion and felt it was fine without. I don't know what is standard size for a bunch of beets but the bunches at the store were sold with 4 baby beets - this would not have made 4 servings. 2 at best. Just something to keep in mind if you're looking to feed a lot of people.

Reviewed On: May 5, 2011

I went to two grocery stores and couldn't find the tomato pesto. I mixed together a 6oz can of "Tomato Paste with Tomato Pesto" with half a packet of Knorr pesto sauce mix and some water and divided it between the pitas. It was too strong so I think I would use a thinner layer of my mixture and just toss the rest. The feta wasn't very obvious but that is likely due to my paste/pesto. I baked the pitas a for a few minutes before and otherwise followed the directions. The only other difference was changing the order of the ingredients - pesto, feta, parm, tomatoes, spinach, mushrooms so that all the feta doesn't fall off the top but I do think the presentation is better when you can see the feta. I would get 5 or 6 mushrooms next time too. Might make again.

Reviewed On: Jan. 15, 2010