Greek Spinach and Feta Breakfast Pita

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 25 min · vegetarian

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Ingredients

• 2 pieces Whole wheat pita bread
• 2 cups Fresh spinach
• 1 cup crumbled Feta cheese
• 1 tbsp Olive oil
• 1 clove Garlic clove
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
4. Remove the spinach mixture from the skillet and set aside.
5. Cut the pita breads in half to create pockets.
6. Spoon the cooked spinach into each pita pocket and sprinkle with crumbled feta cheese.
7. In the same skillet, heat the remaining olive oil and briefly warm the filled pita pockets for 2-3 minutes per side, or until feta slightly melts.
8. Serve warm, optionally with a drizzle of olive oil or a squeeze of lemon.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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