American•quick

Spinach and cheese pita pocket

Spinach and cheese pita pocket full of spinach, feta and mozzarella.

Ingredients

Quantities are shown as originally provided.

1 pita bread
2 tsp olive oil (divided)
1 green onion (chopped (white and green parts))
3 tbsp chopped fresh dill
4 cups baby spinach, packed (washed and with water still clinging to the leaves)
⅓ cup feta, crumbled (or cut into slices)
4 slices mozzarella (or ⅓ cup grated mozzarella)
2 tbsp chopped red onion
¼ tsp salt
pepper, to taste

1
Heat your pan over medium heat and place your pita bread on the pan. Use tongs to flip it over a few times. You only want it to get warmed up because this tends to make it easier to create the pockets.
2
Remove warmed up pita bread from pan and cut it in half. Take each half and carefully split the pita apart to create pockets. Set aside.
3
In the same pan heat up 1 teaspoon of olive oil. Add the green onion and the dill and saute until softened, approximately 2 minutes. Season with salt and pepper.
4
Add the spinach to the pan and cook until the spinach is wilted down. Remove spinach from the pan and wipe the pan clean. Reduce heat and leave the pan off the element while you are preparing your pita pockets.
5
Brush both sides of each pita pocket half with the remaining 1 tsp olive oil.
6
Divide your spinach mixture in two and stuff each of the pita pockets. Next divide the feta, the mozzarella, and the red onions between the two pita pockets.
7
Return the pan to the heating element and heat over medium-low heat. Add your pita pockets.
8
Cook for approximately 2 minutes per side or until the pita is toasted and the cheese has melted.
9
Serve immediately and enjoy!