Spinach and Feta Pita Bake
This recipe is quick, easy, and can be modified to meet all dietary needs. Substitute gluten free and dairy free where needed, and add protein to make it a complete meal.
Can be served as an appetizer, snack, or light meal. YUM!
1 (6-8 ounce) tub of sun-dried tomato pesto
6 (6 inch) Whole wheat pita breads (substitute gluten free flatbread)
2 Roma tomatoes, chopped
1 Bunch of spinach, cleaned and chopped
4 Fresh mushrooms of your choice, sliced
1/2 C. crumbled feta cheese (substitute goat cheese or dairy free cheese)
2 Tbsp. grated Parmesan (substitute dairy free option)
3 Tbsp. olive oil
Course ground pepper to taste.
Preheat oven to 350° F
Spread tomato pesto on one side of each pita (or flatbread) and set on baking sheet. Top with tomatoes, spinach, mushrooms, cheeses. Drizzle with olive oil and sprinkle on pepper.
Bake until pita bread is crisp, about 10-12 minutes. Cut into quarters and enjoy!
* Can add shredded or chopped, cooked chicken for added protein.
* I like to drizzle balsamic vinegar with the olive oil for added flavor!