In a blender, combine all the ingredients for the cilantro pesto starting with the liquids to make the pesto blendable. If you need to add a couple of tablespoons of water to get the blender going, you may, but that will change the consistency of the pesto.

Chutney Pesto is ready. Set aside.

Slice onions.

Heat up a castiron skillet on medium heat, once hot, add 1 tbsp avocado oil followed by the sliced onions.  Cook for 5 minutes or until golden.

Add the fresh spinach. Season with a little salt. Saute for 3-5 minutes or until the spinach completely wilts.

This is what you should have.

Transfer the sauteed onion-spinach mix to a large bowl.

Add sun-dried tomatoes and olives.

Add the mozzarella and feta cheeses. Additionally, add some black pepper. No salt is needed as cheese has enough salt.

Mix well.

Slice whole wheat or white pita bread in half. Spread a generous amount of chutney pesto. Note: I used fresh pita bread from the Farmer's Market which was amazing.

Top one side with the filling.

Heat up a castiron grill pan on low-medium heat, once hot, spray avocado oil and place the pita sandwich on it. Cook for about 3 minutes.

Flip. Cook on the other side for about 3 minutes.

Your pita sandwich is ready. This is what it looks like on the inside - slightly melty.