Spinach & Feta Pita Bake
Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.
Yield
6 servingsPrep
6 minCook
10 minReady
16 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pita bread, whole wheat
6 inch |
* |
| 173.4 | ml/g |
basil pesto
sun-dried tomato |
*
|
| 2 | each |
italian plum (roma) tomatoes
chopped |
|
| 1 | bunch |
spinach
rinsed and chopped |
|
| 4 | each |
mushrooms
sliced |
|
| 118 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 45 | ml |
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.
