Mediterranean Warm Spinach & Feta Stuffed Pitas
A Simple, Savory Handheld With Classic Greek Flavors
These Mediterranean Warm Spinach & Feta Stuffed Pitas are quick, satisfying, and packed with flavor. Warm, garlicky spinach mixed with creamy feta and a touch of yogurt creates a deliciously melty filling tucked inside soft whole wheat pita pockets. Perfect for a light lunch, snack, or even a speedy dinner, these pitas bring the cozy flavors of the Mediterranean right to your table with minimal effort.
Time: 15 minutes
Serves: 2
Ingredients
2 whole wheat pita breads
1 tbsp olive oil
2 cups fresh spinach, chopped
½ cup crumbled feta cheese
1 small garlic clove, minced
1 tbsp Greek yogurt or cream cheese (optional, for creaminess)
Salt & black pepper, to taste
Pinch of chili flakes (optional)
Instructions
Sauté the Garlic & Spinach:
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the chopped spinach and sauté for 2–3 minutes, until wilted.
Add the Feta & Creaminess:
Remove from heat and stir in crumbled feta cheese. If you prefer a creamier filling, mix in the Greek yogurt or cream cheese. Season with salt, black pepper, and a pinch of chili flakes if you want a little heat.
Warm the Pitas:
Lightly toast or warm the pita breads in a dry skillet or toaster for 1–2 minutes per side until soft and pliable.
Stuff the Pitas:
Slice each pita in half to create pockets. Spoon the warm spinach-feta mixture evenly into each half.
Serve Warm:
Enjoy immediately while the filling is still warm and melty. You can also drizzle a touch of olive oil or a squeeze of lemon juice before serving for extra freshness.
Tips & Variations
Perfecting the Spinach Texture
Be sure to cook off excess moisture from the spinach so your pita doesn’t turn soggy. Let the sautéed spinach rest for a minute before mixing in the feta.
You can also use frozen spinach—just thaw and squeeze it dry with a paper towel before cooking.
Adjusting Creaminess
For a richer filling, mix in a spoonful of Greek yogurt, cream cheese, or ricotta.
If you prefer it lighter, skip the dairy addition and let the feta shine on its own.
Boosting Flavor
Add a squeeze of fresh lemon juice at the end for brightness.
Sprinkle in dried oregano, dill, or parsley to enhance the Mediterranean flavor.
For a bit of crunch, toss in a handful of toasted pine nuts or chopped walnuts.
Spice It Up
Chili flakes give a mild heat, but you can also try smoked paprika or Aleppo pepper for warmth without overpowering the dish.
Pita Options
Whole wheat pita adds a nutty flavor and fiber, but you can also use regular, gluten-free, or pocketless flatbread.
Warm your pita in the oven wrapped in foil for 5 minutes or toast it on a skillet for a crispier exterior.
Extra Fillings
Add sliced olives, sun-dried tomatoes, or roasted red peppers for more color and Mediterranean flair.
You can also include a spoon of hummus or tzatziki inside the pita before stuffing for a creamy base layer.
Serving Ideas
Serve with a side salad, tomato soup, or Greek-style roasted potatoes for a complete meal.
For a portable version, wrap the stuffed pita in foil—it makes a perfect on-the-go lunch.
Q&A
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw it completely and squeeze out as much water as possible before cooking. It works just as well and saves time.
Q: What can I use instead of feta?
A: Goat cheese, ricotta, or shredded mozzarella all work well. For a dairy-free option, try a plant-based feta substitute.
Q: How do I keep the pitas from tearing?
A: Warm them briefly in a dry skillet or microwave for 10–15 seconds before stuffing. Soft pitas are much easier to open without breaking.
Q: Can I make these ahead?
A: You can prep the filling ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, then stuff the pitas just before serving.
Q: What can I serve with them?
A: These pitas pair well with Greek salad, roasted vegetables, or a light lentil soup. They also make a great side to grilled chicken or fish.
Nutrition
(per serving, serves 2)
Calories: ~320
Protein: 14 g
Carbohydrates: 28 g
Fat: 17 g
Fiber: 5 g
Sugar: 3 g
(Values will vary slightly depending on pita type, cheese, and oil amount.)
Conclusion
These Mediterranean Warm Spinach & Feta Stuffed Pitas bring together everything you love about Greek flavors—savory feta, garlicky spinach, and a touch of creamy richness—all wrapped in soft, warm pita bread. They’re quick to make, comforting without being heavy, and versatile enough for lunch, dinner, or a snack. Pair them with a crisp salad or yogurt dip, and you’ve got a balanced meal that feels both wholesome and satisfying.