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All Reviews for Spinach and Feta Pita Bake

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Nutritional Information

Spinach and Feta Pita Bake

Servings Per Recipe: 6
Calories: 349.9
% Daily Value *
protein: 11.6g 23 %
carbohydrates: 41.6g 13 %
dietary fiber: 6.9g 28 %
sugars: 2.8g
fat: 17.1g 26 %
saturated fat: 3.9g 20 %
cholesterol: 12.6mg 4 %
vitamin a iu: 5546.4IU 111 %
niacin equivalents: 5.5mg 42 %
vitamin b6: 0.4mg 23 %
vitamin c: 18.8mg 31 %
folate: 141.5mcg 35 %
calcium: 149mg 15 %
iron: 3.8mg 21 %
magnesium: 95.6mg 34 %
potassium: 524.1mg 15 %
sodium: 587.1mg 24 %
thiamin: 0.3mg 30 %
calories from fat: 154
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved

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Reviews for: Photos of Spinach and Feta Pita Bake

Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
1 of 664
All Reviews
GodivaGirl
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 ;)
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Helpful
(268)
Nikki
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.
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(196)
Stefan Alexander
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 :)
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Helpful
(122)
David Kelley
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.
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(46)
TCICCARELLI
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!
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(45)
JenniferJP
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!!
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(43)
Mallinda
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.
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(39)
Alex
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
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(33)
Denise Peacock
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!
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Helpful
(27)
nicciluvsya
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!
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(10)
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Spinach and Feta Pita Bake
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