Combine vegan mayonaise with crushed garlic, salt and cayanne pepper. Turn on stove and brush pan with olive oil. Make sure not to use too much or it will overpower the other flavors.
Slice your vegan cheese into thin slices (I'm a fan of the Vegan Gourmet cheese Alternative Mozzerella or the Vegi-Kaas Mozzarella for this recipe but use your favorite kind.) Spread garlic and cayanne mayonaise on the inside of the pitas (I tend to use quite a bit of this, but its really up to you). Crush black pepper into the mayonaise. Add spinach and thinly sliced vegan cheese and place in your pan. Turn frequently and remove from heat when vegan cheese is melted and bread is turning golden brown.
If you like, add the avocado and/or the tobasco sauce when it comes out of the pan. This (and variations of it) was a staple of mine for awhile, so I know I like it :-)