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Reviews for: Photos of Spinach and Feta Pita Bake
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1 of 664
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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(268)
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)
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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(122)
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)
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)
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)
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)
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)
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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(27)
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)
