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Ingredients
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2 tablespoons lemon juice
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½ teaspoon garlic powder
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¼ teaspoon dried oregano
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¼ teaspoon dried basil
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6 tablespoons olive oil
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2 (4 inch) pita bread rounds
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2 cups torn fresh spinach
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¼ cup halved grape tomatoes
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3 tablespoons chopped pimento-stuffed green olives
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½ cup shredded mozzarella cheese
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½ cup crumbled feta cheese
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
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Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
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Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
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Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.
Nutrition Facts (per serving)
727 | Calories |
56g | Fat |
39g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 727 | |
% Daily Value * | |
Total Fat 56g | 72% |
Saturated Fat 15g | 73% |
Cholesterol 52mg | 17% |
Sodium 1370mg | 60% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 19g | 39% |
Vitamin C 27mg | 30% |
Calcium 523mg | 40% |
Iron 4mg | 22% |
Potassium 483mg | 10% |
* 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.