Step 1

Combine the aioli ingredients in a blender or food processor. Blend until combined, adding water as needed to thin. Set aside.

Step 2

Add the sun-dried tomatoes* and spinach to a pan over medium heat. Cook for a couple of minutes, or until the spinach is wilted. Set aside.

Step 3

Heat the pita bread over an open flame or the microwave (this will make them easier to work with). Cut the pitas in half. To each half layer the vegan cream cheese, roasted peppers**, basil aioli,*** red onion & spinach. Lightly brush the pitas with olive oil.

Step 4

Heat a griddle over medium-high heat. Grill the pitas (working in batches if needed), flipping once the bottom side is browned, and lowering the heat as needed. Remove from the griddle and serve.