Spinach and Feta Pita Bake

By abbeysue

This is a great dish for a party appetizer or dinner. Tasty, full of flavor and good for you. Feel free to play with the veggie toppings and cheeses for a great meal that is fast and delicious!

Spinach and Feta Pita Bake
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

  • 1/2 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.


Nutritional Facts

Servings
6
Calories 350
Fat 17.1 g
Carbohydrates 41.6 g
Fiber 6.9 g
Protein 11.6 g
Sodium 587 mg

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