Spinach and Feta Stuffed Pita
Enjoy homemade, golden-baked pitas stuffed with a flavorful blend of sautéed spinach, creamy cheeses, and aromatic dill — a nutritious and delicious meal perfect for any time of day.
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.
