Grilled Pita Breads Stuffed with Greens & Feta stacked four high on a plate
Grilled Pita Breads Stuffed with Greens & Feta

Prepare the filling ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that’s soft with a well defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Other greens can be substituted, such as swiss chard, and you could use parsley, dill or cilantro in place of the mint if you prefer.

Grilled Pita Breads Stuffed with Greens & Feta

Grilled Pita Breads Stuffed with Greens & Feta stacked four high on a plate
Prep Time 15 minutes
Cook Time 8 minutes
Prepare the filling ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that’s soft with a well defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Other greens can be substituted, such as swiss chard, and you could use parsley, dill or cilantro in place of the mint if you prefer.
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Course Main Course
Servings 4

Ingredients
 

  • 4 soft pita breads
  • 1 ½ tablespoons extra virgin olive oil, plus more for brushing the pita breads
  • 8 ounces spinach leaves
  • 1 small onion, finely chopped
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 6 ounces feta cheese, crumbled
  • ¼ cup loosely packed fresh mint leaves, coarsely chopped, or use fresh dill

Instructions
 

  • Heat your grill to medium.
  • Warm 1 ½ tablespoons of the olive oil in a medium skillet. Add the onion and cook until softened, about 5 minutes. Add the garlic, spinach and salt and cook until the spinach has wilted and the moisture has evaporated, about another 5 minutes. Remove from the heat and transfer the spinach to a bowl. Stir in the fresh mint, then the feta cheese.
  • Split the pita bread in half horizontally. Fill each one with a quarter of the spinach mixture, then cover with the tops of the pita breads. Brush the tops and bottoms of the pitas with olive oil.
  • Grill the pitas over medium to medium low heat, watching them carefully so that they do not burn. Once they are golden brown on each side and warmed through the middle, remove them to a serving platter or wooden serving board. Cut them into halves or quarters and serve.
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