READY IN 17 mins

Spinach and Feta Pita Bake

Read Reviews (424)

"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!" — Heatherbee

Directions

Preheat the oven to 350 degrees 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.

Kitchen-Friendly View

PREP 5 mins
COOK 12 mins
READY IN 17 mins

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 ;)

—GodivaGirl

See full review »

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!

—nicciluvsya

See full review »

613 Ratings

See other versions of this recipe!

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.

—Nikki

See full review »

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 :)

—Stefan

See full review »

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.

—David Kelley

See full review »

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!!

—JenniferJP

See full review »

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.

—Mallinda

See full review »

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

—Alex

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Suki's Spinach and Feta Pasta

Aunt Carol's Spinach and Fish Bake

Watermelon and Feta Salad with Arugula and Spinach

Easy Vegetarian Spinach Lasagna

Spinach Whole Wheat Quesadillas

Spinach and Orzo Salad

Nick's Feta and Artichoke Stuffed Peppers

Parsley Spinach Chicken Stew

Avocado Feta Salsa

Lentil Rice and Veggie Bake

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.

Nutritional Information

Spinach and Feta Pita Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 350
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 3.9g 19 %
Cholesterol 13mg 4 %
Sodium 587mg 23 %
Potassium 524mg 15 %
Total Carbohydrates 41.6g 13 %
Dietary Fiber 6.9g 28 %
Protein 11.6g 23 %
Sugars 2.8g
** Vitamin A 111 %
** Vitamin C 31 %
** Calcium 19 %
** Iron 38 %
** Thiamin 30 %
** Niacin 42 %
** Vitamin B6 23 %
** Magnesium 34 %
** Folate 79 %

* 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.