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Open faced mediterranean pita sandwich

5 from 1 reviews

A tasty, easy open faced mediterranean pita sandwich. Perfect for alfresco summer dining – it’s like eating a salad with pita and hummus – all at the same time.

Ingredients

Scale

Sandwich

  • 2 pita breads
  • 4 tbs hummus
  • 2 tbs pesto – see ingredients below for homemade pesto
  • 1/2 cup baby spinach – roughly chopped
  • 8 to 10 cherry tomatoes – sliced in half
  • 8 to 10 kalamata olives – roughly chopped
  • 3 tbs feta – crumbled
  • 1/2 avocado – diced

Pesto:

  • 1 cup of spinach
  • 2 tbs pignoli nuts
  • 1 small garlic clove – peeled and roughly chopped
  • 3 tbs olive oil
  • 1/4 cup of parmesan cheese
  • 6 kalamata olives
  • 6 twists of fresh pepper from a pepper mill.

Instructions

  1. Make fresh pesto by blending all ingredients in a food processor. I used a small/mini food processor.
  2. Spread hummus then pesto on each pita. You are not opening/splitting the pita, you are spreading the ingredients on one side of the pita.
  3. Layer spinach, cherry tomates, olives, feta and avocado on top of each pita.
  4. To eat, fold in half and enjoy.