Description

Ever wondered how to whip up a delicious, healthy meal that feels like a Mediterranean vacation in just 20 minutes? Picture biting into a Spinach and Feta Pita Bake, with crispy whole wheat pita topped with tangy sun-dried tomato pesto, fresh veggies, and creamy feta cheese.

Ingredients

Each ingredient in Spinach and Feta Pita Bake contributes to its vibrant flavor and wholesome texture. Substitutions make it flexible for any pantry.

Sun-Dried Tomato Pesto (6 oz tub): Adds a rich, tangy, and slightly sweet base. Substitution: Basil pesto, red pepper spread, or blended sun-dried tomatoes with olive oil.
Whole Wheat Pita Breads (6, 6-inch): Provides a crispy, nutritious base. Substitution: Regular pita, flatbreads, or gluten-free pita.
Roma (Plum) Tomatoes (2, chopped): Brings juicy, fresh flavor. Substitution: Cherry tomatoes, canned diced tomatoes (drained), or roasted red peppers.
Spinach (1 bunch, rinsed and chopped): Adds earthy, nutrient-packed greens. Substitution: Baby spinach, arugula, or kale.
Fresh Mushrooms (4, sliced): Offers a meaty texture and umami. Substitution: Zucchini, bell peppers, or omit.
Crumbled Feta Cheese (½ cup): Provides creamy, tangy richness. Substitution: Goat cheese, ricotta, or vegan feta.
Grated Parmesan Cheese (2 tbsp): Adds a nutty, savory topping. Substitution: Pecorino Romano or nutritional yeast for vegan.
Olive Oil (3 tbsp): Enhances flavor and helps crisp the pita. Substitution: Avocado oil or melted butter.
Ground Black Pepper (to taste): Adds a mild kick. Substitution: Red pepper flakes or omit for no spice.

Why These Ingredients Matter:

Spinach and tomatoes are rich in vitamins A, C, and antioxidants, making this a nutritious choice.
Whole wheat pita adds fiber for a filling, wholesome meal.
Feta and Parmesan provide protein and calcium, balancing flavor and nutrition.
Sun-dried tomato pesto delivers bold, Mediterranean flair with minimal effort.

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Instructions

Preheat and Prep (5 minutes):
- Preheat the oven to 350°F (175°C).
- Gather ingredients: sun-dried tomato pesto, pita breads, tomatoes, spinach, mushrooms, feta, Parmesan, olive oil, and black pepper.
- Chop 2 Roma tomatoes, rinse and chop 1 bunch spinach, and slice 4 mushrooms. Tip: Prep veggies while the oven heats to save time.
Assemble the Pitas (3 minutes):
- Place 6 whole wheat pitas on a baking sheet, smooth side up.
- Spread about 1 tbsp sun-dried tomato pesto evenly on each pita.
- Top each with chopped tomatoes, spinach, and sliced mushrooms, dividing evenly.
- Sprinkle ½ cup crumbled feta and 2 tbsp grated Parmesan over all pitas.
- Drizzle each pita with ½ tbsp olive oil and season with ground black pepper to taste. Tip: Spread toppings evenly to avoid soggy spots; don’t overload to keep the pita crispy.
Bake the Pitas (12 minutes):
- Bake in the preheated oven for 12 minutes, until the pitas are crisp and the cheese is slightly melted. Tip: Check at 10 minutes; if the edges brown too quickly, move the tray to a lower rack.
Serve (2 minutes):
- Remove from the oven and let cool for 1-2 minutes.
- Cut each pita into 4 quarters using a pizza cutter or sharp knife.
- Serve hot for the best texture and flavor. Tip: Stack quarters on a platter for easy grabbing at gatherings.