Description
Mozzarella and Feta Pita Grilled Cheese
Say goodbye to your average grilled cheese sandwich and hello to this Mediterranean delight! Using pita pockets instead of regular bread, these grilled cheese sandwiches are filled with a delicious combination of melty mozzarella, salty feta, sautéed spinach, sun-dried tomatoes, and a dollop of basil pesto. Perfectly grilled until crisp and golden, they are a comforting, flavor-packed treat. Pair with a fresh salad or a warm bowl of tomato basil soup for the ultimate comfort meal!
4 pita pockets
3 oz feta cheese
3-4 oz fresh mozzarella, sliced
3 cups baby spinach
1/3 cup sun-dried tomatoes, chopped
1/4 cup basil pesto
Extra virgin olive oil
Directions:
1. Sauté spinach in a pan with olive oil until wilted.
2. Stuff pita pockets with feta, pesto, spinach, mozzarella, and sun-dried tomatoes.
3. Grill in a pan, applying pressure, until crisp and cheese melts.
Prep Time: 10 mins
Kcal: 266 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the 3 cups of baby spinach and sauté for 2-3 minutes until fully wilted. Transfer to a plate and set aside.
- Carefully slice open one edge of each pita pocket to create an opening. Spread about 1 tablespoon of basil pesto inside each pocket.
- Begin stuffing: first, add crumbled feta cheese. Next, add a layer of the sautéed spinach, followed by the chopped sun-dried tomatoes.
- Finally, add slices of fresh mozzarella. Ensure the fillings are evenly distributed but do not overstuff, or the pita may tear.
- Heat a clean skillet or grill pan over medium-low heat. Brush the outside of each stuffed pita lightly with olive oil.
- Place the pitas in the pan. Cook for 3-4 minutes per side, using a spatula to press down gently. Flip when golden and crisp, and cook until the second side is browned and the cheese inside is fully melted.
Serving Suggestions
This grilled cheese is a complete meal on its own but can be elevated with simple sides. Serve it with a crisp Greek salad or a bowl of roasted red pepper soup. For a casual appetizer, slice each grilled pita into thirds. A light drizzle of balsamic glaze or a side of tzatziki sauce for dipping adds a delightful finishing touch.
How-to Summary
Sauté spinach. Stuff pita pockets with pesto, feta, spinach, sun-dried tomatoes, and mozzarella. Grill in a pan, pressing down, for 3-4 minutes per side until golden and the cheese is melted.
Frequently Asked Questions
Can I use regular bread instead of pita?
Yes, but the pita creates a unique pocket that contains the fillings beautifully. For regular bread, assemble as a standard sandwich and grill.
How can I make this recipe vegetarian?
This recipe is vegetarian as written. Ensure your pesto is made without animal rennet (many store-bought brands are).
Can I prepare these ahead of time?
You can stuff the pitas up to 2 hours in advance and refrigerate them. Let them sit at room temperature for 10 minutes before grilling.
My cheese isn’t melting before the bread burns. What should I do?
Your heat is too high. Cook over medium-low heat and cover the pan with a lid for a minute to trap heat and melt the cheese without over-browning the pita.
What’s a good substitute for sun-dried tomatoes?
Roasted red peppers or a spoonful of flavorful olive tapenade would work wonderfully as a substitute.
Common Mistakes to Avoid
- Overstuffing the Pita: This can cause tearing and make flipping difficult. Less is more.
- Using High Heat: This burns the pita before the mozzarella has a chance to melt. Patience and medium-low heat are key.
- Not Applying Pressure: Gently pressing with a spatula ensures even contact and browning for that perfect crisp texture.
- Using Cold Fillings: Let ingredients like mozzarella come to room temperature for quicker, more even melting.
Conclusion
This Mozzarella and Feta Pita Grilled Cheese transforms a classic comfort food into a gourmet experience with minimal effort. The combination of creamy, salty cheeses, vibrant pesto, and tangy sun-dried tomatoes is truly irresistible. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal at home that is sure to become a new favorite.