Looking for a quick and delicious meal that’s both satisfying and nutritious? This Spinach and Feta Stuffed Pita recipe brings together creamy feta, fresh spinach, and a touch of garlic, all wrapped in a warm, soft pita. Whether you’re looking for a light lunch, a savory snack, or a vegetarian dinner option, this stuffed pita is a perfect choice!
Why You’ll Love This Spinach and Feta Stuffed Pita
Packed with Mediterranean flavors, this Spinach and Feta Stuffed Pita is not just delicious but also wholesome and easy to make. The creamy, tangy feta pairs beautifully with the earthy spinach, while the pita bread adds a soft, chewy texture. Plus, it’s versatile—enjoy it hot or cold, as a meal or a quick bite on the go.
Spinach and Feta Stuffed Pita Ingredients:
For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the Pita:
- 4 whole wheat pita breads
- 2 tablespoons olive oil (for brushing)
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Step-by-Step Instructions
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes. Add the spinach and cook until wilted, about 3-4 minutes. Season with oregano, salt, and pepper. Remove from heat and stir in the crumbled feta.
Step 2: Assemble the Pita
Cut the pitas in half to create pockets. Stuff each pita half with the spinach and feta mixture. Be careful not to overfill to avoid tearing the pita.
Step 3: Toast the Stuffed Pitas
Brush the outside of each pita with olive oil. Heat a clean skillet over medium heat and toast the pitas for 2-3 minutes on each side, until the bread is golden and slightly crispy.
Step 4: Serve
Serve the Spinach and Feta Stuffed Pita warm or at room temperature, paired with a side of tzatziki or a simple Greek salad.
Tips for the Best Spinach and Feta Stuffed Pita
- Use Fresh Spinach: Fresh spinach brings a vibrant flavor and texture, but you can also use frozen—just make sure to drain it well.
- Don’t Overcook the Filling: Spinach cooks quickly and can become mushy. Keep an eye on it to maintain texture.
- Choose Whole Wheat Pita: Adds extra fiber and a nutty flavor that complements the filling.
- Make Ahead: Prepare the filling in advance and store it in the fridge for up to 2 days.
- Customize Your Filling: Add sun-dried tomatoes or olives for a flavor boost.
Nutritional Information
Per serving (1 stuffed pita):
- Calories: 290
- Protein: 12g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 4g
- Sugar: 2g
- Sodium: 480mg
Serving Suggestions
- Dipping Sauce: Serve with tzatziki or hummus for extra creaminess.
- Fresh Salad: Pair with a Greek salad or a simple cucumber and tomato mix.
- Lunch Box Idea: These pitas make a great packed lunch—wrap them in foil to keep warm.
- Brunch Platter: Serve alongside stuffed grape leaves and roasted red pepper dip for a Mediterranean feast.
Variations to Try
- Spicy Kick: Add a pinch of red pepper flakes to the filling for some heat.
- Cheese Swap: Replace feta with goat cheese for a milder, creamier texture.
- Add Protein: Include grilled chicken or chickpeas for a heartier meal.
- Herb Boost: Fresh dill or parsley will add an extra layer of flavor.
- Roasted Veggies: Incorporate roasted red peppers or caramelized onions for a sweeter, richer taste.
Storing Tips for the Recipe
- Refrigerate: Store leftover pitas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
- Freeze: Wrap each pita individually in foil and place in a freezer bag. Freeze for up to 2 months. Thaw and reheat before serving.
- Meal Prep: Double the recipe and freeze half for quick lunches or snacks.
Common Mistakes to Avoid
- Overstuffing the Pita: This can cause the bread to tear. Keep the filling amount moderate.
- Skipping the Toasting: Toasting the pita adds a crispy texture that makes the dish more enjoyable.
- Using Too Much Oil: A light brush is enough—too much oil can make the pita greasy.
- Not Draining Spinach: Excess moisture can make the pita soggy. Sauté the spinach until the liquid evaporates.
- Forgetting to Season: Feta is salty, but the spinach needs a bit of seasoning to enhance the overall taste.
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Final Thoughts
The Spinach and Feta Stuffed Pita is more than just a snack—it’s a flavorful and satisfying meal that’s perfect for any time of day. With minimal ingredients and a quick cooking time, it’s a go-to recipe when you need something healthy and delicious without spending hours in the kitchen.
Whether you’re hosting a brunch, looking for a light dinner, or planning a meal prep for the week, these stuffed pitas are sure to please. Give them a try and discover why they’re a staple in Mediterranean cuisine!
FAQs
Q: Can I bake the stuffed pitas instead of toasting them?
A: Yes! Bake at 375°F (190°C) for about 10 minutes or until the pita is golden and the filling is warmed through.
Q: Is this recipe vegetarian?
A: Yes, this Spinach and Feta Stuffed Pita is completely vegetarian.
Q: Can I add meat to the filling?
A: Absolutely, shredded chicken or crumbled sausage can add a protein boost.
Q: How do I make this gluten-free?
A: Use gluten-free pita bread or wrap the filling in gluten-free tortillas.
Q: Can I use other greens instead of spinach?
A: Kale or Swiss chard works well as a substitute—just cook them a bit longer.
Enjoy your tasty and hearty Spinach and Feta Stuffed Pita—it’s the perfect balance of fresh ingredients and comforting flavors!
