Spinach and Feta Pita Bake recipe

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Ingredients

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Nutrition Info

349.9 calories
carbohydrate: 41.6 g
cholesterol: 12.6 mg
fat: 17.1 g
fiber: 6.9 g
protein: 11.6 g
saturatedFat: 3.9 g
servingSize: -
sodium: 587.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese, drizzle with olive oil and season with pepper.

  3. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Recipe Yield

6 servings

Recipe Note

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

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