Mozzarella and Feta Pita Grilled Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Servings
4 Pita Pockets
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Calories
266 kcal
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Cuisine
Mediterranean
Mozzarella and Feta Pita Grilled Cheese
Description
This recipe begins by sautéing baby spinach in olive oil until just wilted, then assembling pita pockets cut from loaves by layering feta cheese, basil pesto, spinach, fresh sliced mozzarella, and sundried tomatoes packed in oil. The pitas are brushed with olive oil and grilled in a pan with applied pressure, allowing the cheese to melt and the pita to develop a golden, slightly crisp exterior.
The combination of creamy feta and mozzarella balances with the bright, herbaceous pesto and the tangy, chewy sundried tomatoes, complemented by the mild earthiness of spinach. The grilling method uses direct pan heat and pressing to mimic a sandwich press effect, melting the cheese evenly inside the pita pockets.
Serving these grilled pita sandwiches with a Mediterranean-style salad enhances the meal and highlights the flavors of the ingredients involved.
Quality Mediterranean ingredients such as olives, spices, and olive oils complement the dish and can be explored for further culinary variety.
Ingredients
- extra virgin olive oil
- 3 baby spinach heaping cups
- 4 Pita bread pockets from 2 pita loaves cut in half
- 3 ounces feta cheese more as needed
- ¼ to 1/3 cup basil pesto
- 3 to 4 ounces mozzarella cheese sliced into ¼-inch slices, more as needed, fresh
- 1/3 cup sundried tomato drained, chopped, packed in oil
Instructions
- Sautee the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.
- Assemble the sandwiches. Open up the pita pockets (it helps to warm the pita so they don’t break when you open them). Spread the feta on the bottom followed by basil pesto. Spoon a bit of the wilted spinach on top. Add the mozzarella and sundried tomatoes.
- Grill the pitas. Heat the grill pan again over medium-high. Brush the pitas with extra virgin olive oil on both sides. Arrange the pita sandwiches in the heated pan, making sure they are all touching the hot pan. Cook for 1 to 2 minutes or so on one side, applying pressure on the top part of the sandwich with the back of a spatula, turn over and cook for another couple minutes, applying pressure again with your spatula, until the cheese is melted and the bread gains some beautiful char marks. Manage the heat to make sure the bread is well-crisped but not burned and the mozzarella is melted (you may need to cover the pan very briefly).
- Serve immediately!
Notes
- Warming the pita before assembling helps prevent tearing when opening the pockets.
- Pressing the sandwich with a spatula while grilling ensures even melting and crisping.
- Pair these sandwiches with a Mediterranean salad to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Pita Pockets
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 13.1g | 26% |
| Fat | 14.8g | 23% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 29.4mg | 10% |
| Sodium | 643.1mg | 27% |
| Potassium | 197.4mg | 4% |
| Fiber | 1.4g | 6% |
| Vitamin A | 644.4IU | 13% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 161.5mg | 16% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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