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.
Yield: 6 Servings Ready in 45 minutes
17 people trying soon
|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 bunchspinach; rinsed and chopped|
|4 fresh mushrooms; sliced|
|1/2 cupcrumbled feta cheese; try low fat|
|2 Tablespoonsgrated parmesan cheese|
|3 Tablespoonsolive oil|
|1 pinchground black pepper to taste|
Spinach And Feta Pita Bake Preparation
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.
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