Spinach and Feta Pita Bake

Spinach and Feta Pita Bake

“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
  • 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 bread are crisp, about 12 minutes. Cut pitas into quarters.


Recipe Notes

  • Amount per serving (6 total)

    • Calories: 350 kcal
    • Fat: 17.1 g
    • Carbs: 41.6g
    • Protein: 11.6 g

(Recipe found at allrecipes.com)

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