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
  • 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

  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

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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