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 tub sun-dried tomato pesto , 6 ounce
- 6 whole wheat pita breads , 6 inch
- 2 romas (plum) tomatoes , chopped
- 1 bunch spinach , rinsed and chopped
- 4 freshs mushrooms , sliced
- 0.5 cups crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- ground black pepper to taste
Instructions
-
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 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 to serve.
Nutrition Facts
Per serving
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