*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.
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 ;)
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.
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 :)
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!
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.
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!