Spinach and Feta Pita Bake

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Spinach and Feta Pita Bake

Prep 10 m

Cook 12 m

Ready In 22 m

6 Servings

350 Calories


"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. 1 (6 ounce) tub sun-dried tomato pesto

  2. 6 (6 inch) whole wheat pita breads

  3. 2 roma (plum) tomatoes, chopped

  4. 1 bunch spinach, rinsed and chopped

  5. 4 fresh mushrooms, sliced

  6. 1/2 cup crumbled feta cheese

  7. 2 tablespoons grated Parmesan cheese

  8. 3 tablespoons olive oil

  9. ground black pepper to taste


  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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