Savory Spinach and Feta Stuffed Pita
Oh, my dear, this little recipe has been a quiet, steady friend in my kitchen for so many years. I used to make these savory spinach and feta stuffed pitas for my children when they came in from school hungry and hurried. They would sit at the little table, cheeks flushed from play, and I would tuck warm pockets of spinach and tangy feta into their hands like secret parcels of comfort. There is something about warm bread and bright, salty cheese that settles the soul. This dish became our simple holiday afternoon treat when guests would linger after the big meal. I would set a basket of toasted pitas on the table with a bowl of the filling and everyone would make their own. It was effortless and full of chatter and laughter. You can taste the years in it not as something fancy but as steady, nourishing love. Whenever someone is tired or needs a hug in the form of food, this is the recipe I turn to. It is quick enough for a weekday lunch and gentle enough to share with little ones, yet it carries the grown up comfort of warm feta and wilted spinach. It keeps well in the fridge if you make extra and reheats beautifully when your heart needs a little wrapping. So pull up a chair, my darling. I will walk you through each step. There is nothing to be afraid of here. You do not need perfection. You only need warmth and a little patience, and I promise it will turn out lovely. Let's make something that will feed not just the body but the family memories too.
Ingredients
- 10 oz Fresh spinach, packed
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 count Small yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 6 oz Feta cheese, crumbled
- 2 oz Cream cheese, softened
- 1 tsp Fresh lemon juice
- 1/2 tsp Dried oregano
- 1/8 tsp Red pepper flakes
- 1/2 tsp Salt
- 1/4 tsp Black pepper, freshly ground
- 2 tbsp Pine nuts, toasted, optional
- 4 count Whole wheat pita pockets
- 1 tbsp Olive oil or melted butter for brushing
Instructions
First, let's wash our spinach. Fill the sink or a large bowl with cold water and gently swish the leaves to loosen any grit. Lift them out and spin or pat dry. If they are very wet, lay them on a clean towel and press gently. We want the spinach moist but not dripping. Take a moment to breathe, dear. You're doing nicely.
Now warm a large skillet over medium heat and add the olive oil and butter. When the butter has melted and is just beginning to sing, add the chopped onion. Stir slowly and let it soften until it is translucent and sweet smelling, about 4 to 5 minutes. Oh, that aroma is the heart of this dish.
Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the spinach a handful at a time, stirring and letting it wilt before adding more. Keep going until it is all collapsed and glossy. This should take 2 to 3 minutes. The steam will carry a warm, green scent that always makes me smile.
Turn off the heat and transfer the wilted spinach mixture to a colander or a bowl lined with a clean towel. Let it cool a bit, then gather the cloth and squeeze out as much liquid as you can. If you press and a little more water comes out, that is perfect. Too much moisture will make the filling soggy, and we do not want that.
Place the squeezed spinach in a mixing bowl and let it cool to lukewarm. Add the crumbled feta, softened cream cheese, lemon juice, oregano, red pepper flakes, salt, and pepper. Use a spoon to fold everything together until it is creamy and well combined. If it looks a touch dry, a teeny drizzle of olive oil will coax it into a beautiful, spreadable texture. Taste and adjust the salt and lemon. I always give a little taste and think of who I am feeding.
If you are using pine nuts, toast them now in a small dry pan over medium heat until they are golden and smelling nutty. Watch them closely, they will go from perfect to too dark in a heartbeat. Sprinkle them into the filling and fold gently.
Warm your pita pockets briefly over a low flame or in a dry skillet so they become supple. A warm pita opens easily. Cut the top to create a pocket or gently open the edge with your fingers. Brush the interior lightly with a bit of olive oil or melted butter if you like it richer.
Spoon the filling into each pita pocket. Do not overfill. Two large tablespoons per pita should do it. Press gently so the filling nestles in. If you like a little crunch, add some fresh cucumber slices or shredded carrot at this stage.
For a warm, slightly toasted finish, place the filled pitas face down in a hot skillet for 1 to 2 minutes per side until golden and slightly crisp. You will hear a soft sizzle and smell the toasting bread. That is the moment your kitchen will feel like home.
Serve immediately with a wedge of lemon and a small salad if you like. If you have leftovers, wrap them and chill. When you reheat, keep it gentle so the filling stays creamy. There, my dear. You have made something nourishing and kind.
Cooking Tips
- 💡Nana's Little Notes: If your spinach seems watery after cooking, press it firmly in a clean towel until most of the moisture is gone. A dry filling makes for a happy pita.
- 💡If you prefer a milder tang, swap half the feta for ricotta or more cream cheese. It still feels familiar and packs a gentle creaminess.
- 💡Make the filling a day ahead and refrigerate. Flavors settle and it will be even easier to assemble a warm lunch the next day.
- 💡To make these vegetarian friendly and nut free, simply skip the pine nuts and enjoy as is. For extra protein, add a chopped hard boiled egg to the filling.
- 💡When toasting pitas, keep the heat moderate. Too hot and they brown too fast. You want a soft pocket with a little golden crunch on the outside.
Nutritional Information
Per serving
May this little recipe wrap your table in simple comfort and give you a chance to slow down for a minute. Pass the joy on to someone you love and let the small ritual of sharing a warm lunch become a memory you return to often. Be gentle with yourself, enjoy every bite, and know that you are carrying something good forward.
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