Recipe by Heatherbee
"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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1 (6 ounce) tub
sun-dried tomato pesto
6 (6 inch)
whole wheat pita breads
roma (plum) tomatoes, chopped
spinach, rinsed and chopped
fresh mushrooms, sliced
crumbled feta cheese
grated Parmesan cheese
ground black pepper to taste
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 ;)
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!
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.
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 :)
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.
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!!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Feta Pita Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 154
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