Spinach And Feta Pita Bake
This is great as an appetizer or a full meal. It's tasty, flavorful, and
good for you. The crunchy crust is what I really like! You can play with
the toppings and cheeses for a great meal that is fast and delicious.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
appetizers
hors doeuvres
main dish
bake
meatless
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons grated parmesan cheese
- 3 tablespoons olive oil
- 4 fresh mushrooms sliced
- 6 6-inch whole wheat pita breads
- 1 6-oz. tub sun-dried tomato pesto or asiago ar spread
- 2 roma (plum) tomatoes, chopped
- 1 bunch spinach rinsed and chopped
- 1/2 cup crumbled feta cheese try low fat
- 1 pinch ground black pepper to taste
- Carbohydrate 3.18697998720741 g
- Cholesterol 12.3964332994603 mg
- Fat 4.96522260051516 g
- Fiber 1.33108336353302 g
- Protein 4.18934307698874 g
- Saturated Fat 2.37878562745769 g
- Serving Size 1 1 Serving (86g)
- Sodium 205.483367740049 mg
- Sugar 1.85589662367439 g
- Trans Fat 0.300262395641148 g
- Calories 70 calories
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 tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. 3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
