Marissa's MediterraneanA crunchy, warm pita stuffed with melty mozzarella, zesty sun-dried tomatoes, and fresh spinach for a quick and wholesome lunch.
Slice the pita bread in half to create four pockets. In a small bowl, toss the chopped sun-dried tomatoes with the dried oregano and garlic powder.
Evenly distribute the fresh baby spinach, shredded mozzarella, and the seasoned sun-dried tomatoes into each pita pocket. Press down gently to flatten.
Lightly brush the outside of each pita with olive oil. Preheat a large skillet or panini press over medium heat.
Place the pitas in the skillet. Cook for 3-4 minutes per side, or until the cheese is melted and the bread is golden and crispy. Serve immediately while warm.
The trick to a great pita pocket is not overfilling it before you toast it! If you don't have a panini press, a heavy cast iron skillet works wonders to get that golden-brown crunch. Always use the freshest herbs you can find—it makes a world of difference.
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