Discovering the Perfect Pita Bake
My Favorite is Spinach and Feta Pita Bake and It all started on a busy weeknight when I needed a quick dinner solution. My kitchen was stocked with some basic ingredients, and I was craving something that felt a little fancy but didn’t take too much time. As I stared at the whole wheat pita bread in my pantry, a lightbulb went off—I could turn these pitas into something delicious and healthy! I grabbed a jar of sun-dried tomato pesto and thought, “Why not make a Spinach and Feta Pita Bake?”
Preparing the Ingredients
I set to work, laying out the pitas on a baking sheet. I spread the sun-dried tomato pesto over each one, enjoying the vibrant color and rich smell. Then, I diced some juicy plum tomatoes and sliced up fresh mushrooms, mixing them with a bunch of chopped spinach. The kitchen was filling with wonderful aromas, and I couldn’t wait to see how it would all come together.
Baking to Perfection
After topping each pita with crumbled feta and a sprinkle of parmesan cheese, I drizzled them with a little olive oil and a touch of black pepper. Into the oven they went at 375°F. The baking time was so short, just 7 minutes, but the result was incredible. The pitas came out perfectly crispy, with gooey, melted cheese and colorful veggies on top. I could hardly wait to dig in!
Enjoying the Dish
As I took my first bite, I felt a sense of accomplishment. The Spinach and Feta Pita Bake was everything I’d hoped for—quick, easy, and packed with flavor. It was a hit with my family too, and it quickly became one of our go-to recipes for busy nights. I loved how versatile it was, and it made me excited to experiment with different toppings and flavors in the future.
Table of Contents
Chef’s Notes-Spinach and Feta Pita Bake
- Feel free to experiment with other toppings like olives, bell peppers, or even artichoke hearts to add more flavor and texture to your pita bake.
- Enhance the Mediterranean flavor by sprinkling dried oregano, basil, or thyme over the pitas before baking.
- Pair your pita bake with a side salad, a bowl of soup, or some hummus for a complete and satisfying meal.
- If you’re looking for a dairy-free option, substitute with vegan cheese. Nutritional yeast can also provide a cheesy flavor without dairy.
- For a gluten-free version, use gluten-free pita bread. If you prefer a lighter option, try using regular pita bread instead of whole wheat.
Spinach and Feta Pita Bake
Get ready to indulge in a delightful Spinach and Feta Pita Bake! This easy-to-make recipe is perfect for a quick weeknight dinner or a fun weekend lunch. With the fresh flavors of spinach, tomatoes, and mushrooms combined with the tangy taste of feta and parmesan, this dish is sure to become a family favorite. It’s healthy, affordable, and customizable to your taste. Let’s get cooking!
4
pita pizzas10
minutes7
minutes250
kcal17
minutesKeep the screen of your device on
Ingredients
6 6-inch whole wheat pita bread
1/2 cup sun-dried tomato pesto about 6 ounces
2 plum tomatoes diced
1 bunch fresh spinach washed and chopped
4 mushrooms white, thinly sliced
1/2 cup feta cheese crumbled
2 tablespoons parmesan cheese shredded
3 tablespoons olive oil extra virgin
black pepper a pinch of freshly ground
Directions
- Add Vegetables – Evenly distribute the diced tomatoes, chopped spinach, and sliced mushrooms over the pesto-covered pitas.
- Drizzle Oil – Drizzle each pita with extra virgin olive oil and season with a pinch of freshly ground black pepper.
- Serve Hot – Remove from the oven and let cool slightly before serving. Enjoy your delicious Spinach and Feta Pita Bake!
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 1500IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2mg
FAQ-Spinach and Feta Pita Bake
Can I use different types of cheese?
Yes, you can use different cheeses such as goat cheese, mozzarella, or cheddar if you prefer. Each type will give a unique flavor to the pita bake.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven to maintain crispiness.
Can I freeze the pita bake?
Yes, you can freeze the baked pitas. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Reheat from frozen in the oven.
What can I use instead of sun-dried tomato pesto?
You can substitute with marinara sauce, regular tomato sauce, or even a garlic herb spread if you prefer a different base flavor.
How can I make this recipe vegan?
Use vegan pita bread and replace the feta and parmesan cheese with vegan cheese alternatives. You can also add a sprinkle of nutritional yeast for a cheesy flavor without dairy.
