Pan de pita relleno de espinacas y queso

Ingredientes

• 1 pita bread
• 2 tsp olive oil (divided)
• 1 green onion (chopped (white and green parts))
• 3 tbsp chopped fresh dill
• 4 cups baby spinach, packed (washed and with water still clinging to the leaves)
• 1/3 cup feta, crumbled (or cut into slices)
• 4 slices mozzarella (or 1/3 cup grated mozzarella)
• 2 tbsp chopped red onion
• 1/4 tsp salt
• pepper, to taste

Preparación

1. 1

   Heat pita: Heat your pan over medium heat and place your pita bread on the pan. Use tongs to flip it over a few times. You only want it to get warmed up because this tends to make it easier to create the pockets.

2. 2

   Cut pita: Remove warmed up pita bread from pan and cut it in half. Take each half and carefully split the pita apart to create pockets. Set aside.

3. 3

   Cook onion and dill: In the same pan heat up 1 teaspoon of olive oil. Add the green onion and the dill and saute until softened, approximately 2 minutes. Season with salt and pepper.

4. 4

   Cook spinach: Add the spinach to the pan and cook until the spinach is wilted down. Remove spinach from the pan and wipe the pan clean. Reduce heat and leave the pan off the element while you are preparing your pita pockets.

5. 5

   Brush pita: Brush both sides of each pita pocket half with the remaining 1 tsp olive oil.

6. 6

   Assemble pita: Divide your spinach mixture in two and stuff each of the pita pockets. Next divide the feta, the mozzarella, and the red onions between the two pita pockets.

7. 7

   Heat pan: Return the pan to the heating element and heat over medium-low heat. Add your pita pockets.

8. 8

   Cook pita: Cook for approximately 2 minutes per side or until the pita is toasted and the cheese has melted.

9. 9

   Serve immediately and enjoy!