Yield: 20 servings. 20 10” pieces of pita bread 2 1/2 cups prepared basil pesto 5 cups fully cooked smoked turkey breast, diced 3 3/4 cups cooked artichoke hearts, coarsely chopped 3 3/4 cups portabella mushrooms, cut into small dice 3 3/4 cups fresh ripe tomatoes, seeded and cut into small dice 2 1/2 cups scallions, chopped 3 3/4 cups feta cheese, crumbled Warm pita in a sautè pan or on a preheated grill. Remove to a broiler-safe plate or tray. Using the following portions, layer ...
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