Marissa's MediterraneanCrispy, golden pita pockets stuffed with a creamy, herbed feta and spinach filling. The ultimate 20-minute snack that's way better than a bag of chips!
In a medium bowl, mix together the crumbled feta, chopped spinach, Greek yogurt, minced garlic, lemon zest, and fresh dill until well combined.
Squeeze any excess moisture out of the spinach before mixing to keep the filling creamy, not watery!
Carefully slice the pita breads in half to create pockets. Gently stuff each half with about 2-3 tablespoons of the feta mixture, pressing down slightly to flatten.
Don't push too hard or the pita might tear!
Heat the olive oil in a large cast iron skillet over medium heat. Place the stuffed pitas in the pan.
Toast the pitas for 3-4 minutes per side until they are golden brown and crispy, and the filling is warm and melty. Serve immediately!
Use a spatula to press them down slightly while cooking for maximum crunch.
These are best served warm, but they hold up surprisingly well in a lunchbox too! If you want a little extra kick, a tiny pinch of red pepper flakes in the filling works wonders. Don't overfill them, or they'll burst like a balloon—not that a cheese explosion is the worst thing to happen in a kitchen!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef