Monday, July 13, 2009

Spinach and Feta Pita Bake

YUMMY,YUMMY, YUMMY is all I can say... It was quick and SUPER EASY to make!

I altered the recipe because I couldn't find regular sized pitas. However.... here is the full recipe. Thank you .


* 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
* 4 fresh mushrooms, sliced
* 1/2 cup crumbled feta cheese
* 2 tablespoons grated Parmesan cheese
* 3 tablespoons olive oil
* 1 pinch 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 with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.

3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

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