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This recipe for Spinach & Feta Filled Pita Flatbreads strikes a perfect balance between wholesome nutrition and irresistible flavor.
The fresh spinach provides a fiber-rich, antioxidant-packed base, while the combination of feta, cream cheese, and mozzarella delivers a satisfying dose of calcium and protein.
Using olive oil as the primary fat source adds heart-healthy monounsaturated fats, making the recipe a nutritious option that avoids unhealthy saturated fats.
These stuffed pitas are great for everyday cooking because they’re both filling and versatile—ideal for quick lunches, easy dinners, or even meal prepping in advance.
The homemade dough ensures freshness and allows control over ingredients, while the savory, cheesy spinach filling offers a comforting yet light meal option.
Whether you’re feeding family or entertaining guests, this recipe’s mix of texture and rich flavors makes it a standout crowd-pleaser that’s wholesome and satisfying.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook Attachment
Effortlessly kneads the pita dough to the ideal texture, saving time and ensuring consistent results.
A versatile kitchen staple, it’s perfect for bread, pizza dough, and even mixing batters.
Non-Stick Skillet
Essential for gently sautéing onions, scallions, and spinach without sticking or burning.
Its even heat distribution helps develop rich flavors and is great for countless stovetop recipes.
Baking Trays with Parchment Paper
Provides a non-stick surface for baking pitas evenly and ensures easy cleanup.
Durable baking trays are indispensable for roasting, baking, and meal prep.
Pastry Brush
Perfect for brushing olive oil over the pita tops to achieve a beautiful golden finish and crisp texture.
It’s also handy for glazing pastries, marinading, or coating pans.
Dough Scraper or Bench Knife
Helps handle sticky dough easily when shaping and filling the pitas.
It’s invaluable for clean workspace maintenance and precise dough portioning.
Spinach and Feta Stuffed Pita
Equipment
- Stand mixer with dough hook — 1 unit
- Non-stick skillet — 1
- Baking trays — 2 to 3
- Parchment paper sheets — enough to line trays
- Pastry brush — 1
- Dough scraper (optional) — 1
Ingredients
For the Dough:
- 2 cups lukewarm water
- 2 teaspoons granulated sugar
- 1½ teaspoons active dry yeast
- ¼ cup all-purpose flour for yeast activation
- 4 cups all-purpose flour for dough
- 1½ teaspoons salt
- ¼ cup olive oil
For the Spinach Filling:
- ¼ cup olive oil
- 1 small onion finely diced
- 6 scallions thinly sliced
- 1 pound baby spinach leaves thoroughly washed and dried
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon dried dill or ¼ cup fresh dill, chopped
- 8 oz about 225 g cream cheese, softened
- 11 oz about 300 g feta cheese, crumbled
- A handful of shredded mozzarella cheese
Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine lukewarm water, sugar, active dry yeast, and ¼ cup of flour. Whisk these together gently and leave the mixture at room temperature until you notice a foamy layer forming on top, indicating the yeast is active (about 5-10 minutes).
- Prepare the Dough: Add the remaining 4 cups of flour, salt, and olive oil to the yeast mixture. Using the dough hook attachment on low speed (or by hand), knead the dough for 10-12 minutes until it becomes smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil, turning the dough to coat it evenly. Cover the bowl tightly with plastic wrap or a damp cloth and set it in a warm place to rise until it doubles in size, about 1 to 2 hours.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until it softens and takes on a golden color, approximately 5-7 minutes. Stir in the sliced scallions and a pinch of salt, cooking until they also soften.
- Cook the Spinach: Add the spinach in batches to the skillet, letting each batch wilt before adding the next. Season with salt and freshly ground black pepper as you go. Once all the spinach has cooked down, stir in the dill. Remove the skillet from the heat and set aside to cool slightly.
- Combine the Filling: In a large bowl, blend the softened cream cheese with the sautéed spinach mixture until thoroughly combined. Fold in the crumbled feta and shredded mozzarella cheese. Taste the filling and adjust seasoning with more salt or pepper if necessary.
- Shape and Fill the Pitas: Preheat your oven to 400°F (200°C). Divide the risen dough into 8 equal pieces. On a lightly floured surface, roll each piece into a flat circle about 6-7 inches in diameter. Place about 2 tablespoons of the spinach and cheese filling in the center of each dough circle. Carefully fold the edges of the dough over the filling, pinching and pressing to seal completely. If the dough is sticky, dust your hands and work surface lightly with flour.
- Bake the Pitas: Place the filled pitas seam-side down on baking sheets lined with parchment paper. Brush the tops with olive oil for a golden, crisp finish. Bake in the preheated oven for approximately 25 minutes, or until the pitas are puffed and golden brown.
- Serve: Allow the pitas to cool just enough to handle. Serve warm, and enjoy!
Notes
- Freezing Tip: Once baked and fully cooled, wrap each pita individually in plastic wrap or place them in freezer-safe bags. They freeze well for up to 3 months. Reheat by toasting or warming in the oven before serving.
- Cheese Variations: Feel free to adjust the cheeses to your preference. Adding a bit of grated Parmesan or swapping mozzarella for provolone works well.
- Dill Substitute: If you don’t have dill, fresh parsley or mint can add a fresh twist to the filling.
- Dough Rest: For best texture, do not rush the dough rising stage; a slow rise will develop better flavor and tenderness.
- Serving Suggestion: These pitas pair beautifully with a side salad or a bowl of tzatziki for dipping.
Chef’s Secrets for Perfect Pitas
Achieving the ideal spinach and feta stuffed pita requires a few key techniques that elevate this recipe from good to exceptional.
First, activating the yeast properly is crucial — make sure your water is lukewarm, not hot, to avoid killing the yeast.
Waiting for the foamy “cloud” signals that your dough will rise well, producing soft, fluffy pitas with the perfect pocket.
Kneading the dough sufficiently helps develop gluten, giving the bread elasticity and structure so it can hold the filling without tearing.
When sautéing the spinach and aromatics, cook the greens in batches to avoid excess moisture, which can make the dough soggy.
Also, be generous but balanced with salt and seasoning; feta is naturally salty, so taste as you go.
Finally, brushing the pitas with olive oil before baking adds a golden crust and subtle flavor, creating a visually appealing and delicious finish.
Serving Suggestions to Impress Guests
These stuffed pitas are versatile and satisfying on their own, but they shine brightest when paired thoughtfully.
For a Mediterranean-inspired meal, serve alongside a fresh cucumber and tomato salad drizzled with lemon vinaigrette or a tangy tzatziki sauce for dipping.
A side of roasted vegetables or a light lentil soup complements the richness of the cheese filling.
For a quick lunch, slice the pitas in half and serve with crisp raw veggies or hummus.
They also make fantastic finger foods for parties — serve warm and offer a variety of dips like spicy harissa or garlic yogurt to cater to different tastes.
These pitas hold up well, so they’re ideal for packed lunches or picnics, making them a crowd-pleasing choice any time.
Storage Tips to Keep Freshness
Proper storage ensures your spinach and feta pitas stay moist and flavorful for days.
After baking, let the pitas cool completely to avoid condensation, which can lead to sogginess.
Store them in an airtight container or resealable plastic bag at room temperature for up to two days.
For longer storage, freeze the pitas individually wrapped in plastic wrap or freezer bags for up to three months.
When ready to enjoy, reheat them in a toaster oven or conventional oven rather than a microwave to maintain the crisp exterior and melty interior.
If you’re prepping in advance, assembling the dough and filling ahead but baking just before serving also helps retain freshness and texture.
Frequently Asked Questions (FAQs) Answered
Q1: Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and thoroughly squeeze out all excess moisture from frozen spinach before sautéing to prevent soggy filling.
Q2: Is it possible to make this recipe dairy-free?
Absolutely! Substitute cream cheese and feta with plant-based cream cheese and vegan feta alternatives to keep the creamy texture without dairy.
Q3: How do I know if my yeast is still active?
If your yeast doesn’t foam or bubble after 10 minutes in warm water and sugar, it’s likely expired or killed by water that’s too hot.
Q4: Can I prepare the dough or filling in advance?
Yes, dough can be made and refrigerated overnight for enhanced flavor. The filling can also be made a day ahead and refrigerated.
Q5: What if I don’t have a stand mixer?
No problem! Knead the dough by hand on a floured surface for 10-15 minutes until smooth and elastic, though it will take more effort.
This recipe is inspired by dimitrasdishes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.