Spinach and Feta Pita Bake

425 Reviews

Prep: 5 min
Cook: 12 min
Ready In: 17 min

“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!” - by Heatherbee

Ingredients

6 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto
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
1 pinch ground black pepper to taste

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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 with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

Reviews (425)

Rate This Recipe

175

GodivaGirl

Jul. 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 i..." See moren 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 ;)"

144

Nikki

Apr. 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 alway..." See mores 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

Jan. 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 ..." See morepile 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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