This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas 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.

Nutrition Facts

350 calories; protein 11.6g 23% DV; carbohydrates 41.6g 13% DV; fat 17.1g 26% DV; cholesterol 12.6mg 4% DV; sodium 587.1mg 24% DV. Full Nutrition

Reviews (710)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2008
ABSOLUTELY DELICIOUS! Never thought I'd be one of those reviewers who would say "if I could give this 10 stars, I would"...but now I am!!! My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite....so far ;) Read More
(266)

Most helpful critical review

Rating: 3 stars
06/06/2012
I made this with regular pesto but used all the ingredients that it said to use. To me it was too bland definitely needs more spices and salt! Read More
(10)
1043 Ratings
  • 5 star values: 834
  • 4 star values: 177
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
07/11/2008
ABSOLUTELY DELICIOUS! Never thought I'd be one of those reviewers who would say "if I could give this 10 stars, I would"...but now I am!!! My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite....so far ;) Read More
(266)
Rating: 5 stars
04/18/2007
I have been making variations on this for years. Great with plain pesto; I use sundried tomatoes which are great, and often add artichokes and sweet red peppers too. It's so quick and easy and always a hit, both as a meal and as an appetizer. You can also make it with a tortilla base. It helps to bake the base a few minutes before putting on the toppings. Read More
(193)
Rating: 5 stars
01/11/2007
I made this exactly according to the recipe (probably a first for me). It turned out perfectly. Everyone loved it - even the kids ate it, and didn't even pick off the mushrooms! You really need to pile the spinach on - it will look quite high - but it wilts and condenses a lot. My only suggestion would be to change the name - something like "Grilled Flatbread with Spinach and Feta" has a cooler name that captures the Mediterranean feel of this recipe a lot better :) Read More
(122)
Advertisement
Rating: 4 stars
01/24/2006
We didn't have roasted tomato pesto so we substituted regular pesto for it and added bottled roasted tomatoes and it still came out great. Excellent recipe and very easy to make. Read More
(45)
Rating: 5 stars
06/22/2011
I have been making my own version of these for years, love them! I put the pita in the oven first for about 5 minutes before topping, helps to keep crispy! I take all of the ingredients and mix them together in a bowl then top the pita, keeps everything from falling off. I always add fresh basil, lemon juice, red pepper flake and top after cooking with parmesan! So good! Read More
(43)
Rating: 4 stars
04/12/2007
Delicious. The recipe doesn't tell you what to do with the tomatoes so I just added them after the spinach but before the cheese. Go very heavy on the spinach; it shrinks up a lot!! Read More
(41)
Advertisement
Rating: 5 stars
05/31/2007
Loved them! I had to use regular pesto and could only get onion pitas--bad day at the grocery store. We ate these for dinner and agreed they're a definite make again. There's room for a lot of experimentation too. If you turn the pitas upside down it makes a little bowl that helps to keep all the toppings in. Makes the crust crispy too. Read More
(39)
Rating: 4 stars
04/14/2007
Very nice my family enjoyed. it was both fun and easy to make! if you put the pita in for 17 minutes it becomes crunchy Read More
(33)
Rating: 4 stars
03/26/2007
I used 5 pieces of whole wheat flat bread instead of pita bread. The bake time was just a little less. I thought they were a bit rich but still great! Use less of the sun-dried tomato pesto and a little less feta if you don't want them so rich. Great lunch with a side of fruit or as just a appetizer! Read More
(27)
Rating: 3 stars
06/06/2012
I made this with regular pesto but used all the ingredients that it said to use. To me it was too bland definitely needs more spices and salt! Read More
(10)