Spinach and Feta Pita Bake
This delectable feta and spinach pita bake is not only delicious but also packed with flavor and nutrition. It's versatile enough to serve as a fantastic party starter or a satisfying main course. Personally, what I find most appealing is its delightful crispy crust! You have the flexibility to vary the vegetable toppings and cheese choices. Without a doubt, this ranks as our top choice for a speedy 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
- Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 12gFat: 17gSaturated Fat: 4gCholesterol: 13mgSodium: 587mgPotassium: 524mgFiber: 7gSugar: 3gVitamin C: 19mgCalcium: 49mgIron: 4mg
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