Whole Grain Pitas Olive Oil Spinach Sliced Mushrooms

Shredded Mozzarella Sun Dried Tomatoes Crumbled Feta Pepperoncini Peppers

Use a sharp serrated knife, such as a steak knife, to open your pita pockets completely.  You are essentially creating two "tortillas" out of 1 pita.

Warm olive oil in a large skillet. Saute cleaned mushrooms  until they release their water. Add spinach and cook until spinach is wilted and water has dried.

Lay to pita halves on a lined baking tray. Sprinkle with shredded mozzarella cheese.

Add half your mushroom spinach filling to each quesadilla

Layer on the rest of your filling ingredients according to each person's preferences.

Top with more shredded mozzarella and the second half of the pita.

Bake at 400°F until cheese is melted and pita is toasty, about 15 minutes . Serve with tzatziki and a salad!