Spinach and Feta Pita Bake Recipe - Allrecipes.com
Spinach and Feta Pita Bake Recipe
  • READY IN 22 mins

Spinach and Feta Pita Bake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 12 mins
  • READY IN 22 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2008

ABSOLUTELY DELICIOUS! Never thought I'd be one of those reviewers who would say "if I could give this 10 stars, I would"...but now I am!!! My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite....so far ;)

 
Most Helpful Critical Review
Jun 06, 2012

I made this with regular pesto but used all the ingredients that it said to use. To me it was too bland, definitely needs more spices and salt!

 
Apr 18, 2007

I have been making variations on this for years. Great with plain pesto; I use sundried tomatoes which are great, and often add artichokes and sweet red peppers too. It's so quick and easy and always a hit, both as a meal and as an appetizer. You can also make it with a tortilla base. It helps to bake the base a few minutes before putting on the toppings.

 
Jan 11, 2007

I made this exactly according to the recipe (probably a first for me). It turned out perfectly. Everyone loved it - even the kids ate it, and didn't even pick off the mushrooms! You really need to pile the spinach on - it will look quite high - but it wilts and condenses a lot. My only suggestion would be to change the name - something like "Grilled Flatbread with Spinach and Feta" has a cooler name that captures the Mediterranean feel of this recipe a lot better :)

 
Jan 24, 2006

We didn't have roasted tomato pesto, so we substituted regular pesto for it, and added bottled roasted tomatoes and it still came out great. Excellent recipe and very easy to make.

 
Apr 12, 2007

Delicious. The recipe doesn't tell you what to do with the tomatoes, so I just added them after the spinach but before the cheese. Go very heavy on the spinach; it shrinks up a lot!!

 
May 31, 2007

Loved them! I had to use regular pesto and could only get onion pitas--bad day at the grocery store. We ate these for dinner and agreed they're a definite make again. There's room for a lot of experimentation, too. If you turn the pitas upside down, it makes a little bowl that helps to keep all the toppings in. Makes the crust crispy, too.

 
Apr 14, 2007

Very nice my family enjoyed. it was both fun and easy to make! if you put the pita in for 17 minutes it becomes crunchy

 

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Nutrition

  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 587 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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