Directions:
- In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
- Meanwhile, cut each pita bread into eight wedges. Place in two 15-in. x 10-in. x 1-in. baking pans. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges.
- Bake for 7-9 minutes or until crisp. Serve with spinach spread. Yield: 16 servings (4 cups spread).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.08 Kcal (607 kJ) | ||
| Calories from fat | 74.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 13% | |
|---|---|---|---|
| Cholesterol | 22.5mg | 7% | |
| Sodium | 164.6mg | 7% | |
| Potassium | 81.52mg | 2% | |
| Total Carbs | 14.11g | 5% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 249.16 Kcal (1043 kJ) | ||
| Calories from fat | 128.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 13% | |
|---|---|---|---|
| Cholesterol | 38.63mg | 7% | |
| Sodium | 282.66mg | 7% | |
| Potassium | 140mg | 2% | |
| Total Carbs | 24.23g | 5% | |
| Sugars | 1.52g | 4% | |
| Dietary Fiber | 1.32g | 3% | |
| Protein | 6.19g | 7% | |
| Vitamin C | 3.8mg | 4% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.5mg | 5% | |
| Calcium | 106.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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