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Spinach and cheese pita pocket full of spinach, feta and mozzarella.
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5 from 1 vote

Spinach and cheese pita pocket

Spinach and cheese pita pocket full of spinach, feta and mozzarella.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Light meal, Snack
Cuisine: American, Greek
Keyword: Pita pocket, Spanakopita mac and cheese, Spanakopita pita, Spinach and cheese pita pocket, Spinach and feta
Servings: 2 pita halves
Calories: 254kcal
Author: Mia Kouppa


  • Grill pan


  • 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
  • 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


  • 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!


You can use either white or whole wheat pita to make this spinach and cheese pita pocket.
If you prefer to use homemade pita bread, find our recipe here.


Calories: 254kcal | Carbohydrates: 21g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 886mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5964IU | Vitamin C: 19mg | Calcium: 309mg | Iron: 2mg