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Baked Spinach Pita Breads

Pita’s for an excellent afterschool snack!

Yield: 4 Pita’s

4 multigrain pita breads
2 packed cups Olivia’s Organics Baby Spinach - chopped
8 ounces roasted red peppers - chopped
1 teaspoon onion powder
Salt and pepper to taste
4 ounces fontina cheese - chopped in small pieces
Extra virgin olive oil to drizzle

Instructions

Preheat oven to 425 degrees F.

Place pita breads on a sheet pan and top with the next 5 ingredients. Drizzle with extra virgin olive oil and bake for 5 minutes.

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