This feta and spinach pita bake is tasty, full of flavor, and good for you. It makes a great party appetizer or a full meal. The crunchy crust is what I really like! You can switch up the veggie toppings and cheeses. This is 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
- ½ cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- ground black pepper to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 350 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat4g | 20% |
Cholesterol13mg | 4% |
Sodium587mg | 26% |
Total Carbohydrate42g | 15% |
Dietary Fiber7g | 25% |
Total Sugars3g | |
Protein12g | |
Vitamin C19mg | 94% |
Calcium149mg | 11% |
Iron4mg | 21% |
Potassium524mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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