Spinach and Feta Pita Bake Recipe
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"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!"
Original recipe yield: 6 servings.
- Prep Time:
- 5 Minutes
- Cook Time:
- 12 Minutes
- Ready In:
- 17 Minutes
- Servings:
- 6
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Spinach and Feta Pita Bake INGREDIENTS:
- 6 (6 inch) whole wheat pita breads
- 1 (6 ounce) tub sun-dried tomato pesto
- 2 roma (plum) tomatoes, chopped
- 1 bunch spinach, rinsed and chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 4 fresh mushrooms, sliced
- 2 tablespoons grated Parmesan cheese
- 1 pinch ground black pepper to taste
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Spinach and Feta Pita Bake 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 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.
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