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Spinach and Feta Pita Bake

 
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Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

Yield

6

servings

Prep

6

min

Cook

10

min

Ready

16

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

6 pita bread, whole wheat
6 inch
*
6 ounces basil pesto
sun-dried tomato
*
2 italian plum (roma) tomatoes
chopped
1 bunch spinach
rinsed and chopped
4 mushrooms
sliced
½ cup feta cheese
crumbled
2 tablespoons Parmesan cheese
3 tablespoons olive oil
1 pinch black pepper
ground, to taste
*

Directions

Preheat the oven to 350℉ (180℃) F (175 degrees C).

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.

Bake for 12 minutes in the preheated oven or until pita breads are crisp.

Cut into quarters and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 12075% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 213mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 114% Vitamin C 36%
Calcium 14% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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