Spinach and Feta Pita Bake
Top 10 Tips to Get Bathing Suit Ready
February 28, 2017
Dietary and Fitness Tips to Improve Your Workouts
March 28, 2017
“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
- 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 pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
- 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)
[printfriendly]
