- Pita Bread (2 or 3 whole)
- 1 − 10 oz. pkg frozen spinach
- 1/3 cup nutritional yeast
- 1 med. onion
- 5 or 6 plum tomatoes
- 8 Ounce pkg fresh mushrooms
- 3−4 cloves garlic
- 1 Teaspoon of each of the following spices:
- basil, parsley, cayenne pepper
- 1/2 to 1 cup rice milk
- 4 Tablespoon flour
Directions
- Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
- heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3−4 min.
- In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done.
- Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one.
- Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice.
- Bake for 5 to 7 min. Watch closely so that the edges of the pita don’t burn.
