This feta and spinach pita bake is delicious, flavorful, and healthy. It works well as a dinner or an appetizer at parties. What I truly enjoy is the crisp crust! The cheeses and vegetable toppings are interchangeable. Our go-to quick lunch is this.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 (6 ounce) tub sun-dried tomato pesto
- 6 (6 inch) whole wheat pita breads
- 2 roma (plum) tomatoes, chopped
- 1 bunch spinach, rinsed and chopped
- 4 fresh mushrooms, sliced
- ½ cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- ground black pepper to taste
Instructions
- 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 in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 587 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this ever since I saw this recipe. Had one for lunch today. Love everything that goes into this recipe. Thanks!
Delicious, easy and quick to make. I made 2 and on one I use a tomato, walnut bruschetta and on the other I used pesto. They were both just the perfect blend of flavors. I will definitely make this again.
This was great! I’ve made it twice and I’m sure it’s not the last time. I did make an adjustment since I have to be careful with salt/sodium intake. I replaced the pesto with tomato paste that I doctored up. It worked!
I made homemade Naan to make these. We added fresh mozzarella along with the feta and parmesan, added the fresh mushrooms, tomatoes, spinach and basil. We sprinkled a little granulated garlic and pepper on top. We had to up the temp for the last minute or so to get them to crisp up, but the outcome was delicious!
Absolutely delicious easy recipe for the meatless meal night. I will definitely make again.
I used feta crumbles w basil and sun-dried tomato bits, so I didn’t use Roma tomatoes. Still, it’s a good quick meal
I have been making this for years but for my breakfast not as an appetizer. Great healthy way to start the day.
Very yummy like others have said! Wasn’t expecting much when I put it in the oven, but it started to smell really good soon. I used a dairy-free feta substitute called “just like feta” and it came out absolutely delicious. Excited to have more of it 🙂
Good. Went with green pepper instead of spinach. Pita was very crunchy. If that’s not your thing, this may not be the recipe for you. I forgot to drizzle it in olive oil and black pepper. Definitely would make again. Easy recipe to vary with different veggies too.
Outstanding recipe and a good base for ideas! Made this twice in the last week for dinner. I did bake my pita bread by itself at 350 for 10 minutes to crisp it up some before adding toppings. I added roasted red peppers, artichoke hearts, and sun dried tomatoes. I also used basil pesto. I baked the pizzas for 15 minutes, came out just right. Five stars for sure.
Excellent made it on naan bread so had to bake a bit longer. also used asiago cheese instead of parmesan.
Omg!!! So good!
Fantastic low cal deliciousness… used a cilantro pesto I had instead at base and sub a very little bit of shredded gruyere instead of Parmesan… was like a 400 calorie luxury pizza??
Easy and delicious! My whole family made their own individual pizzas. I made mine exactly how the recipe suggested and the rest of my family added or subtracted their own ingredients. Definitely will make again!
Family loved it…added pepperoni and mozzarella…
I made this recipe as-is, and it was absolutely delicious! However, it served as an appetizer/snack for an event. I found that if it sat out for any period of time, the pita started to get soggy, which only increased over time. By the time I got any, it was a floppy mess which made it very difficult and messy to eat. Though it was tasty, I don’t know that I’d make it again as written.
Hubby and I loved these! We made them using the thicker, softer Greek pitas. Threw on a little red onion as well. Yummy!
So wonderful! I followed the recipe exactly and they turned out great! Who knew pita bread could be turned into healthy pizza? Thanks for the recipe
Delicious and super easy and quick
love this! i put all the toppings in a bowl, added some extra herbs and spices, tossed well with olive oil, then topped the pitas and baked them. i also pre baked them for about 5 minutes before adding the pesto.
I didn’t try to put my own spin on it like others have. Followed the recipe to a T and man, it was delicious!