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Cheesy, Crispy Feta & Spinach Stuffed Pitas with Garlic Yoghurt

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Crispy skillet-toasted pitas stuffed with melty mozzarella, tangy feta, and vibrant spinach, served with a cool, garlicky yoghurt dip. This one’s a total game-changer.

Ingredients

  • Pita Bread: 4 large rounds
  • Fresh Spinach: 2 cups, chopped and squeezed dry
  • Feta Cheese: 1 cup, crumbled
  • Mozzarella Cheese: 1 cup, shredded
  • Olive Oil: 2 tablespoons, plus extra for brushing
  • Garlic Cloves: 2, minced
  • Greek Yoghurt: 1 cup
  • Lemon Juice: 1 tablespoon
  • Salt: 1/2 teaspoon
  • Black Pepper: 1/2 teaspoon, freshly ground

Instructions

  1. Preheat a skillet or grill pan over medium heat.
  2. Combine spinach, feta, mozzarella, salt, and black pepper in a mixing bowl until evenly blended.
  3. Brush the hot skillet lightly with olive oil to prevent sticking.
  4. Assemble by cutting pitas in half, opening the pockets, and stuffing each with the spinach and cheese mixture. Press gently to flatten.
  5. Cook stuffed pitas 2 to 3 minutes per side, brushing tops with olive oil, until golden and crispy and the cheese is melted.
  6. Make the garlic yoghurt by stirring together Greek yoghurt, minced garlic, lemon juice, a pinch of salt, and 1 teaspoon olive oil.
  7. Serve warm pitas cut into wedges with the garlic yoghurt for dipping or drizzling.

Notes

  • Press stuffed pitas slightly before cooking for even crisping without splitting.
  • Use medium heat so the exterior crisps while the cheese melts inside.
  • Thaw and squeeze frozen spinach very dry if using instead of fresh.
  • Warm the yoghurt dip slightly for a silkier texture and fuller flavor.
  • Season to taste at the end, feta is naturally salty so you may need less salt.

Nutrition

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