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Spinach and Feta Pita Bake


"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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22 m servings 350 cals
Original recipe yields 6 servings


  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 646
  1. 936 Ratings

Most helpful positive review

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 chi...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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 chi...

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...

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 ne...

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 o...

I have been making my own version of these for years, love them! I put the pita in the oven first for about 5 minutes before topping, helps to keep crispy! I take all of the ingredients and mix ...

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

I used 5 pieces of whole wheat flat bread instead of pita bread. The bake time was just a little less. I thought they were a bit rich but still great! Use less of the sun-dried tomato pesto a...