Place the spinach, basil, oil, water, lemon juice and garlic in a food processor or blender. Pulse a few times, then blend until fairly smooth, occasionally scraping down the sides.
Spread the pesto over the pita bread, covering evenly in a thin layer. If you have any pesto leftover place in an airtight container in the fridge or freezer to use for another meal.
Top pesto with grated cheese and dollop over ricotta. Bake for 5-7 minutes, or until cheese is golden brown and bubbly.
Place the spinach, basil, oil, water, lemon juice and garlic in a food processor or blender. Pulse a few times, then blend until fairly smooth, occasionally scraping down the sides.
Spread the pesto over the pita bread, covering evenly in a thin layer. If you have any pesto leftover place in an airtight container in the fridge or freezer to use for another meal.
Top pesto with grated cheese and dollop over ricotta. Bake for 5-7 minutes, or until cheese is golden brown and bubbly.