Spinach and Feta Pita Bake

Great crowd-pleaser finger food for a party!  You’ll love the crunch into the baked pita!


  • 6oz  Sun-dried Tomato pesto
  • 6  Whole wheat pita breads
  • 2  Roma tomatoes, chopped
  • 1bunch  Spinach, chopped
  • 4  Fresh mushrooms, sliced
  • 1/2C  Feta cheese, crumbled
  • 2T  Parmesan cheese, grated
  • 3T  The Olive Grove’s Super Premium Extra Virgin Olive Oil, such as Arbequina, Nocellara, Tuscan Herb or Garlic Olive Oil
  • Pinch of Sea Salt
  • Ground black pepper to taste


Preheat oven to 350.  Spread 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 sprinkle with sea salt and black pepper.  Bake until pita breads are crisp, about 12-15 minutes.  Cut pitas into pie shaped pieces and serve.

Serves 6