Spinach and Feta Pita Bake

Spinach and Feta Pita Bake

472 Reviews 53 Pics
  • Prep

    10 m
  • Cook

    12 m
  • Ready In

    22 m
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (472)

Rate This Recipe
GodivaGirl
188

GodivaGirl

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
155

Nikki

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
95

Stefan

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 :)

More Reviews

Similar Recipes

Suki's Spinach and Feta Pasta
(664)

Suki's Spinach and Feta Pasta

Avocado Feta Salsa
(496)

Avocado Feta Salsa

Ratatouille Bake
(253)

Ratatouille Bake

Aunt Carol's Spinach and Fish Bake
(177)

Aunt Carol's Spinach and Fish Bake

Parsley Spinach Chicken Stew
(41)

Parsley Spinach Chicken Stew

Cilantro, Avocado, Tomato, and Feta Salad
(32)

Cilantro, Avocado, Tomato, and Feta Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Avocado Feta Salsa

>

next recipe:

Aunt Carol's Spinach and Fish Bake