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.
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.
Prepare the filling
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.
Assemble & Grill
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.
For a vegan option - use vegan feta cheese and vegan mozzarella cheese.For a gluten-free option - use gluten-free pita bread.