Savory Stuffed Spinach and Feta Pita Bread
Soft, homemade pita bread stuffed with a savory garlic spinach and feta filling. Perfect as a vegetarian lunch, light dinner, or make ahead snack.
Equipment
- Large mixing bowl
- Baking sheet
- Skillet
- Rolling pin
- Wire rack
Ingredients
For the Dough
- 1 cup warm water about 110°F
- 2 1/4 tsp active dry yeast 1 packet
- 1 tsp sugar
- 3 cups all-purpose flour plus more for kneading
- 1 tsp salt
- 2 tbsp olive oil
For the Filling
- 1 tbsp olive oil
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 10 oz fresh spinach washed and dried
- 1 cup feta cheese crumbled
- 1 tbsp lemon juice fresh
- 1/2 tsp dried oregano
- 1/4 tsp black pepper freshly ground
Instructions
- In a bowl, combine the warm water, active dry yeast, and sugar. Let sit for 5 to 10 minutes until foamy.
- In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil, then stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- While the dough rises, heat olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook 1 minute more until fragrant.
- Add the spinach in batches and cook until fully wilted, about 3 to 4 minutes. Remove from heat and let cool slightly.
- Fold the crumbled feta, lemon juice, oregano, and black pepper into the cooled spinach mixture. Taste and adjust seasoning as needed.
- Punch down the risen dough and divide into 6 equal portions. Roll each into a ball, then flatten into a disc.
- Place a spoonful of filling in the center of each disc, fold the edges up and over, and pinch to seal completely.
- Gently roll or press each stuffed ball into a flattened round about half an inch thick.
- Preheat the oven to 450°F (230°C) with a baking sheet inside. Place the stuffed pitas on the hot sheet and bake for 10 to 12 minutes until golden and puffed.
- Let cool slightly on a wire rack before serving warm.
Notes
For best results, do not overfill the pitas to avoid bursting during baking. Make sure to dry the spinach well after wilting to prevent a soggy filling. Leftovers keep well in the refrigerator for up to 3 days, or freeze individually wrapped for up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes.