SPINACH AND FETA STUFFED PITA

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Ingredients:

  • 4 whole wheat or regular pita bread
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 cup feta cheese, crumbled
  • 1/4 cup Greek yogurt (optional, for creaminess)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or fresh, chopped)
  • Salt and pepper, to taste
  • Optional: 1/4 cup chopped sun-dried tomatoes or olives for extra flavor
  • Fresh lemon juice (for garnish)

Instructions:

Step 1: Prepare the Filling

  1. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the chopped spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
  3. In a bowl, combine the wilted spinach, feta cheese, and Greek yogurt (if using). Stir in the oregano, and season with salt and pepper. If desired, mix in chopped sun-dried tomatoes or olives.

Step 2: Stuff the Pita

  1. Warm the pita bread slightly in a skillet or microwave to make it pliable.
  2. Cut each pita in half to create pockets.
  3. Stuff each pita half with the spinach and feta filling.

Step 3: Serve

  1. Drizzle with a bit of fresh lemon juice for added brightness and flavor.
  2. Serve with a side salad or enjoy them on their own!

Tips:

  • For a crunchy texture, add some toasted pine nuts or walnuts to the filling.
  • You can grill or toast the stuffed pitas in a pan for a few minutes to get them crispy.
  • Customize the filling by adding cooked chicken, quinoa, or other vegetables like bell peppers or zucchini.

Serving Suggestions:

  • Pair with a Greek salad or a bowl of tzatziki for dipping.
  • These stuffed pitas are also great for meal prep and can be made in advance for a quick lunch option.