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.
1 pita bread
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.
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.
1 green onion, 3 tbsp chopped fresh dill, ¼ tsp salt, pepper, to taste
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.
4 cups baby spinach, packed
Brush both sides of each pita pocket half with the remaining 1 tsp olive oil.
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.
⅓ cup feta, crumbled, 4 slices mozzarella, 2 tbsp chopped red onion
Return the pan to the heating element and heat over medium-low heat. Add your pita pockets.
Cook for approximately 2 minutes per side or until the pita is toasted and the cheese has melted.
Serve immediately and enjoy!