Spinach and Feta Pita Bake

Name: Spinach and Feta Pita Bake recipe
Prep time: 10 min
Cook time: 12 min
Yield: 6 servings
Cuisine: Global
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

by Victor Garrido 1 year ago

4.4 (10)

12 minutes

349.9 kcal

41.6 g carbs

Share recipe

Description

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!

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

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.

Nutrition Facts

serving: 6 servings

calories: 349.9 kcal

carbohydrates: 41.6 g

protein: 11.6 g

saturated fat: 3.9 g

cholesterol: 12.6 mg

sodium: 587.1 mg

fiber: 6.9 g

sugar: 2.8 g