2 whole pita breads (6 inches)
1 tsp olive oil, divided
4 cups torn fresh spinach
2 Tbls chopped green onion
1 tsp minced fresh dill
4 tomato slices, halved
1/2 cup crumbled feta cheese
1/4 to 1/2 cup shredded part-skim mozzarella cheese
1/8 tsp dried oregano
1/8 tsp pepper

Place pita breads on a baking sheet. Brush each with 1/4 tsp oil. Broil 6 in. from the heat for 1-2 minutes or until lightly browned. Turn pitas over; brush with remaining oil. Broil 1-2 minutes longer.

In a microwave safe dish, microwave spinach on high for 1 to 1 1/2 minhutes or until wilted; drain well. Add onion and dill; mix well. Top each pita with four tomato pieces, half of the spinach mixture and half of the cheeses. Sprinkle with oregano and pepper.

Bake at 450° for 7-9 minutes or until cheese is lightly browned.

Yield: 2 servings