For a richer flavor, try using marinated artichoke hearts in addition to or instead of the mushrooms. Feel free to experiment with different cheeses! Goat cheese or ricotta would be delicious substitutes for feta. A sprinkle of red pepper flakes adds a touch of heat.
Spinach and Feta Pita Bake
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS3.2K
Savor the Mediterranean with this vibrant Spinach and Feta Pita Bake. Crispy whole wheat pitas form the base for a medley of sun-dried tomato pesto, fresh vegetables, and tangy cheeses. Perfect as an appetizer or a light meal, this bake is a symphony of textures and flavors that will transport your taste buds.
Ingridients
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Nutrition
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Carbohydrate42 g
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Cholesterol13 mg
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Fiber7 g
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Protein12 g
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Saturated Fat4 g
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Sodium587 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C).
02 Step
Recipe View 5 mins 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.
03 Step
Recipe View 12 mins Bake in the preheated oven until pita breads are crisp. Cut pitas into quarters to serve.
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Catharine Hettinger
Dec 21, 2024I'll definitely be making this again! Thanks for the recipe.
Maverick Smith
Sep 8, 2024I love how customizable this recipe is!
Tessie Blick
Aug 20, 2024My kids loved this! I added some grilled chicken for extra protein.
Maude Keeling
Apr 19, 2022The pesto really makes this dish special.
Alene Dietrich
Mar 14, 2022This is a great way to use up leftover vegetables.
Tod Lindgren
Jan 5, 2022I used goat cheese instead of feta and it was amazing!
Lorenza Hauck
Sep 14, 2021This was so easy and delicious! A great weeknight meal.