#EatWellLiveWell: Spinach and Tomato Pesto Bake
Spinach has been the undisputed king of the kitchen for a long time, but does it deserve the crown? This dark leafy green has everything going for it: it’s extremely appetizing, it has culinary range unlike anything else, and it looks divine. We’ve got five more reasons why spinach still reigns supreme:
High in Protein. This vegetable offers a healthy alternative to lettuce with a low calorie and high protein structure. Look it up if you’re trying to up your protein intake!
- Lowers Blood Pressure. Spinach is rich in potassium, allowing it to combat high blood pressure or high sodium intake.
- Bone and Joint Health. Packed with vitamin K, spinach will facilitate your body’s natural ability to absorb calcium into your bones. The more calcium your bones can absorb, the less risk you have for fractures and even osteoporosis!
- Promotes Digestive Regularity. Spinach is fiber rich, so having a healthy fiber intake will keep your body regular and your digestive system happy.
- Healthy Skin and Hair. Dark leafy greens are packed to the brim with essential vitamins and minerals that boost your body’s ability to keep your skin elastic and your hair shiny.
Spinach is truly the king of the realm. Check out this regal green with our spinach and tomato pesto bake recipe below:
Recipe: Spinach and Tomato Pesto Bake
- 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
- 1/2 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- ground black pepper to taste
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
350 calories, 17.1 g total fat, 13 mg cholesterol, 587 g sodium, 41.6 g total carbs, 11.6 g protein
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