• 1 (8-oz) bag fresh baby spinach
  • 1 Tbsp olive oil
  • 2 (6-inch) whole wheat pocketless pitas
  • 1⁄4 cup ricotta cheese
  • 1⁄4 cup crumbled feta cheese
  • 4 pitted black olives
  • 2 cherry tomatoes
  • Jarred roasted red bell pepper strips

DIRECTIONS:

1. Preheat oven to 400°F.

2. Sauté spinach in oil for 5 minutes or until wilted. Arrange pitas on a parchment-lined baking sheet. Spread with ricotta.

3. Sprinkle with feta. Make a face using spinach for hair, olives for eyes, tomatoes for nose, and pepper strips for mouth. Bake for 5 minutes or until feta melts.

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