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Spinach and Feta Pita Bake

Spinach and Feta Pita Bake

  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Heatherbee

Heatherbee

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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.
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Reviews

GodivaGirl
196

GodivaGirl

7/11/2008

ABSOLUTELY DELICIOUS! Never thought I'd be one of those reviewers who would say "if I could give this 10 stars, I would"...but now I am!!! My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite....so far ;)

Nikki
161

Nikki

4/18/2007

I have been making variations on this for years. Great with plain pesto; I use sundried tomatoes which are great, and often add artichokes and sweet red peppers too. It's so quick and easy and always a hit, both as a meal and as an appetizer. You can also make it with a tortilla base. It helps to bake the base a few minutes before putting on the toppings.

Stefan
99

Stefan

1/11/2007

I made this exactly according to the recipe (probably a first for me). It turned out perfectly. Everyone loved it - even the kids ate it, and didn't even pick off the mushrooms! You really need to pile the spinach on - it will look quite high - but it wilts and condenses a lot. My only suggestion would be to change the name - something like "Grilled Flatbread with Spinach and Feta" has a cooler name that captures the Mediterranean feel of this recipe a lot better :)

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