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When it comes to building the perfect Spinach Feta Pita Pocket Melts, the first step is mastering how to prepare your pita pockets. Properly opening and stuffing the pitas is crucial to avoid tearing and to ensure that your delicious filling stays intact. Here’s how to do it:

Spinach Feta Pita Pocket Melts

Discover the deliciousness of Spinach Feta Pita Pocket Melts, a perfect blend of fresh spinach and tangy feta cheese wrapped in whole wheat pitas. This nutritious recipe is quick to prepare, making it ideal for lunch, dinner, or as a unique appetizer. With wholesome ingredients that delight the senses and nourish the body, these melts are a satisfying option that you can customize to suit your taste. Enjoy a meal that balances flavor and health effortlessly!
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Ingredients
  

4 whole wheat pitas

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 cup Greek yogurt

1/2 cup shredded mozzarella cheese

2 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

Juice of 1 fresh lemon

Optional: crushed red pepper flakes for added heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Sauté the Garlic: In a large skillet, pour 1 tablespoon of olive oil and heat it over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, until it becomes fragrant but not browned.

      Cook the Spinach: Add the chopped spinach to the skillet with the garlic. Cook, stirring occasionally, for 3-4 minutes or until the spinach is wilted. Season the mixture with dried oregano, salt, and pepper to taste. Remove from heat and allow it to cool slightly.

        Combine the Filling: In a mixing bowl, combine the sautéed spinach with the crumbled feta cheese, shredded mozzarella cheese, and Greek yogurt. Squeeze in the juice of the fresh lemon and stir everything together until well mixed. Taste and adjust seasoning if necessary.

          Prepare the Pita Pockets: Carefully open each whole wheat pita to create a pocket, ensuring you don’t split the pita completely. Gently stuff each pocket with the spinach and feta filling, being cautious not to overstuff to prevent spillage.

            Bake the Pitas: Arrange the stuffed pitas on a baking sheet lined with parchment paper. Brush the tops lightly with the remaining 1 tablespoon of olive oil and sprinkle with optional crushed red pepper flakes for a spicy touch.

              Bake & Melt: Place the baking sheet in the preheated oven. Bake for 10-12 minutes, or until the pitas turn golden and the cheese inside is deliciously melted. Once done, remove from the oven and let them cool for about a minute before serving.

                Serve & Enjoy: Serve these delightful pita pocket melts warm as is, or with a side of tangy tzatziki sauce for dipping!

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4