Why You’ll Love Spinach and Feta Pita Bake Recipe

You’ll love this recipe because it’s:

Fast and easy — With only about 25 minutes total (10 minutes prep + 15 minutes bake) it’s ideal for weeknights.
Versatile — The base recipe uses pita breads, spinach, feta and mushrooms, but you can easily swap in other veggies or cheeses.
Satisfying — The crisp crust of the pita adds texture, while the combination of spinach and tangy feta brings flavor and a bit of brightness.
Family‑friendly — It appeals broadly, and you can serve it as a full meal or slice it up for a snack or appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (6 ounce) tub sun‑dried tomato pesto
6 (6‑inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
Ground black pepper, to taste

Directions

Preheat the oven to 350 °F (175 °C).
Spread the sun‑dried tomato pesto onto one side of each pita bread, then place them pesto‑side up on a baking sheet.
Top each pita with chopped tomatoes, chopped spinach, sliced mushrooms, crumbled feta cheese and grated Parmesan cheese. Drizzle olive oil over the toppings and season with ground black pepper.
Bake in the preheated oven until the pita breads are crisp, about 12 minutes.
Remove from the oven, cut the pitas into quarters, and serve.

Servings and timing

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Try switching the sun‑dried tomato pesto for a garlic herb pesto or roasted red pepper spread for a different flavor.
Replace the mushrooms with sautéed zucchini or roasted red peppers.
Swap the feta for goat cheese or shredded mozzarella for a milder cheese pull.
For added protein, layer on some cooked chicken breast strips or crumbled cooked sausage before baking.
Use regular pita or flatbreads instead of whole wheat, if preferred.
Make mini versions: use smaller pita rounds and serve as bite‑sized apps at a party.

Storage/Reheating

Storage: If you have leftovers, wrap them tightly or store in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat and retain crispness, place pita quarters on a baking sheet in a preheated 350 °F (175 °C) oven for about 5‑7 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as it may make the pita soggy.

FAQs

1. Can I use regular pita instead of whole wheat?

Yes—you can use regular pita breads instead of whole wheat if that’s what you have on hand or prefer.

2. Can I prepare this ahead of time?

You can assemble the pitas up to the point of baking and refrigerate them for 30‑60 minutes before baking, but for best crispness bake immediately after topping.

3. What can I serve alongside this dish?

A light green salad, roasted vegetables, or a simple cucumber‑tomato‑olive salad would pair nicely without overpowering the flavors.

4. Is this recipe vegetarian?

Yes—it is vegetarian. To make it vegan, you would need to replace the cheeses (feta and Parmesan) with vegan alternatives.

5. Can I freeze leftovers?

Freezing is not ideal for maintaining the crispness of the pita, but you could freeze the baked and cooled pieces, then reheat in the oven when needed—though texture may be reduced.

6. How do I get the pita crisp without burning the toppings?

Bake at a moderate temperature (350 °F/175 °C) and keep the bake time around 12 minutes as indicated. Keep an eye on it and remove once the pita is golden and crisp.

7. Can I use different cheeses?

Absolutely—you can substitute feta with goat cheese, or use shredded mozzarella or cheddar instead of or alongside Parmesan for a different flavor profile.

8. What if I don’t have sun‑dried tomato pesto?

You can use store‑bought or homemade pesto of any kind (basil, roasted red pepper, garlic herb) or substitute with a thin layer of tomato sauce or tapenade.

9. Can I make this gluten‑free?

Yes—use gluten‑free pita breads or flatbreads in place of the whole wheat pitas to make it suitable for a gluten‑free diet.

10. How can I make this into a more substantial meal?

To turn this into a fuller entrée, add cooked protein such as grilled chicken strips, shrimp, or sautéed tofu before baking. You could also serve with a side of quinoa or roasted potatoes.

Conclusion

This Spinach and Feta Pita Bake is a convenient, flavorful meal that comes together quickly and adapts easily to what you have on hand. The crispy pita crust gives it satisfying texture while the spinach and feta provide brightness and richness. Whether served as a fast weeknight dinner or cut into quarters for a snack or appetizer, this recipe is a winner in simplicity and taste.