| Pita Bread (2 or 3 whole) | | 1 x 10 oz. pkg frozen spinach | | 13 cup nutritional yeast | | 1 med onion | | 5 x or 6 plum tomatoes | | 8 oz pkg fresh mushrooms | | 4 clv garlic | | 1 tsp each of the following spices: | | basil, parsley, cayenne pepper | | 1/2 x to 1 cup rice milk | | 4 tbl flour |
| | 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. |
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