- 3-4 Whole Wheat Pitas
- 1/2 Can Large Black Olives, pitted
- 10 Kalamata Olives, pitted
- 3/4 C Fresh Mushrooms, sliced
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1/2 Red Onion, sliced
- 12 Grape Tomatoes, whole
- 3 C Baby Spinach Leaves
- 1/2 C Feta Cheese, or as desired
- Prepared Aioli Sauce
Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the garlic and sautee 1-2 minutes. Add the red onion slices and sautee just until the onion begins to soften (they will continue to cook throughout the process, so they shouldn't be too soft).
Add the remaining ingredients except for the spinach leaves, feta cheese and the aioli. Allow the vegetables to cook, stirring occasionally to ensure the mixture is being heated evenly. Meanwhile, turn the broiler on and lay the pita loaves on the top oven rack (about 5 inches from the broiler). Broil 5-6 minutes, flipping once until toasted to your liking. Not toasting your pita loaves will cause them to get soggy under the vegetable mixture.
When the mixture is crisp-tender, add the spinach leaves and turn the burner off. It's going to look like a lot, but it will cook down quickly.
Toss to evenly distribute the spinach throughout the vegetable mixture. Place one toasted pita on a plate and top with the desired amount of the vegetable sautee. Sprinkle with feta cheese and drizzle with the desired amount of aioli. Serve immediately.