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Wed Jul 1, 2020, 01:40 PM

 

You gotta try this recipe.

I'm a meat and potatoes guy...or meat and pasta...or meat and rice. I like meat. But I tried this no-meat recipe and it is out of this world. So I wanted to share it.

Spinach and Feta Pita Bake

Ingredients

Original recipe yields 6 servings

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
Ĺ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Spread tomato 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 season with pepper.

Step 3

Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

https://www.allrecipes.com/recipe/93666/spinach-and-feta-pita-bake/

And it's easy peasy to assemble. Enjoy.

9 replies, 1215 views

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Arrow 9 replies Author Time Post
Reply You gotta try this recipe. (Original post)
ChiTownDenny Jul 2020 OP
MLAA Jul 2020 #1
Phentex Jul 2020 #2
japple Jul 2020 #3
MLAA Jul 2020 #8
MLAA Jul 2020 #7
Phentex Jul 2020 #9
japple Jul 2020 #4
ChiTownDenny Jul 2020 #5
Luciferous Jul 2020 #6

Response to ChiTownDenny (Original post)

Wed Jul 1, 2020, 02:01 PM

1. Yum!!!

I had forgotten all about making pita pizza!

If vegan so I will substitute either Follow Your Heart or Vio-Life Parmesan. I canít believe I havenít had this in over 5 years! I use to buy Trader Joe Bruschetta sauce in a jar. But pesto sounds great 🙂

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Response to MLAA (Reply #1)

Wed Jul 1, 2020, 03:00 PM

2. Is the pesto vegan?

many use milk and cheese. I tried making my own basil pesto but I can't get the texture quite right.

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Response to Phentex (Reply #2)

Wed Jul 1, 2020, 03:58 PM

3. I make pesto without milk or cheese. Just garlic, basil, EVOO & walnuts. I freeze it in ice cube

trays and then transfer into a plastic bag after the cubes are frozen solid. I use it all winter long in soup, spinach casserole as pizza topping and on pasta. It tastes just like summer.

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Response to japple (Reply #3)

Wed Jul 1, 2020, 07:48 PM

8. Yum on your recipe.


I have three basil plants that today I had to prune down to nothing. Itís my first garden and I didnít know that if you let it grow like crazy and bolt (have blossoms) the leaves get so so strong and peppery that you canít use them. I should have been pruning along and along and picking leaves and drying them and storing in jars 🤪. Live and learn.

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Response to Phentex (Reply #2)

Wed Jul 1, 2020, 07:45 PM

7. Yes



This one from Sprouts and Iíve also bought vegan pesto from Wholefoods and a really good one from Trader Joeís. 🙂


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Response to MLAA (Reply #7)

Thu Jul 2, 2020, 10:30 AM

9. I'll look for it. Sprouts has really come through for me these days...

It's not exactly on my way anywhere but they were one of the first stores here to put protocols in place for covid shopping. And they seem to always have the items I need. I wasn't a Sprouts fan at first (different location) but I have enjoyed them more lately.

Thank for the tip!

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Response to MLAA (Reply #1)

Wed Jul 1, 2020, 03:59 PM

4. Naan also works. Aldi has good naan.

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Response to japple (Reply #4)

Wed Jul 1, 2020, 07:19 PM

5. Good to know. Thanks.

 

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Response to MLAA (Reply #1)

Wed Jul 1, 2020, 07:39 PM

6. Me too! I used to make them a lot when my kids were younger.

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