Spinach and Feta Pita Bake
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!
Servings per recipe: 6
Calories per serving: 350
Preparation time: 10m
Total cooking time: 22m
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
- 1/2 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- ground black pepper to taste
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.
Nutrion facts:
| Total Fat | 17.1g | 26% |
| Saturated Fat | 4.0g | |
| Cholesterol | 13mg | 4% |
| Sodium | 587mg | 23% |
| Potassium | 524mg | 15% |
| Total Carbohydrates | 41.6g | 13% |
| Dietary Fiber | 6.9g | 28% |
| Protein | 11.6g | 23% |
| Sugars | 3g | |
| Vitamin A | 5546IU | |
| Vitamin C | 19mg | |
| Calcium | 149mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 96mg | |
| Folate | 142mcg |
