Get ready to dive into a delightfully melty and flavorful treat with this Mozzarella and Feta Pita Grilled Cheese Recipe. This dish takes the classic grilled cheese to a whole new level by combining the creamy richness of fresh mozzarella with the tangy punch of feta cheese, all tucked inside warm, toasty pita pockets. The addition of vibrant baby spinach, aromatic basil pesto, and sweet sun-dried tomatoes makes every bite a burst of savory goodness. It’s simple, quick, and utterly irresistible—a perfect snack or light meal to share with friends or enjoy on your own.
Ingredients You’ll Need
Though this Mozzarella and Feta Pita Grilled Cheese Recipe sounds fancy, the ingredients are straightforward and play essential roles in creating its amazing flavor and texture. Each component brings something unique, from the creamy cheeses to the fresh and lightly sautéed greens all wrapped in pita bread perfect for grilling.
- Extra virgin olive oil: Used for sautéing spinach and brushing the pita for a crispy, golden crust.
- 3 heaping cups baby spinach: Adds a tender, nutritious green element that balances the richness of the cheeses.
- 4 pita pockets from 2 pita loaves cut in half: The perfect sturdy yet soft bread vessel that crisps up wonderfully on the grill.
- 3 ounces feta cheese: Offers a salty, tangy flavor that complements the mild mozzarella beautifully.
- ¼ to 1/3 cup basil pesto: Brings a fragrant, herbal brightness that lifts the entire sandwich.
- 3 to 4 ounces fresh mozzarella cheese sliced into ¼-inch slices: Provides that classic luscious, stretchy melt we all love in a grilled cheese.
- 1/3 cup sundried tomatoes packed in oil, drained and chopped: Adds a sweet, chewy texture with concentrated tomato flavor for complexity.
How to Make Mozzarella and Feta Pita Grilled Cheese Recipe
Step 1: Sauté the Spinach
Begin by heating one tablespoon of extra virgin olive oil in a grill pan over medium-high heat until it glistens. Toss in the baby spinach and cook it just until wilted, which usually takes a couple of minutes. This step softens the spinach and intensifies its flavor without losing its vibrant green color. Once done, transfer the spinach to a plate and turn off the heat—easy and flavorful!
Step 2: Assemble the Sandwiches
Opening pita pockets can be tricky, so warming them slightly will make this step smoother and help prevent tears. Spread a generous layer of feta cheese inside the bottom half of each pita, followed by a good dollop of basil pesto for herbal sweetness. Next, spoon on some of your warm, wilted spinach, then layer slices of fresh mozzarella and sprinkle chopped sun-dried tomatoes for a perfect combination of flavors and textures.
Step 3: Grill the Pitas to Perfection
Return your grill pan to medium-high heat and generously brush both sides of the stuffed pita pockets with extra virgin olive oil. Arrange them in the pan ensuring all the sandwiches are in contact with the heat. Cook each side for about 1 to 2 minutes with gentle pressure from a spatula to help the cheeses melt evenly and the pita bread achieve those gorgeous char marks. Be sure to adjust the heat as needed to get a golden crisp without burning, and if your mozzarella needs a little extra melting time, cover the pan briefly. The result? Crispy, melty, and packed with flavor.
How to Serve Mozzarella and Feta Pita Grilled Cheese Recipe
Garnishes
A simple sprinkle of fresh basil leaves or a few cracked black peppercorns can enhance this sandwich’s appeal and add a lovely fresh accent. For a colorful touch, a light drizzle of balsamic glaze complements the tanginess of the feta and richness of the mozzarella perfectly.
Side Dishes
This grilled cheese pairs beautifully with light, fresh sides like mixed green salad dressed with lemon vinaigrette, or a bowl of homemade tomato soup for dipping—a classic and comforting combo that suits any time of day.
Creative Ways to Present
Try cutting the stuffed pitas into halves or quarters and serving them as appetizers for your next gathering. Wrapping each piece in parchment paper makes them portable and perfect for picnics or lunchboxes while maintaining all the melty goodness and easy handling.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pita grilled cheese, store them in an airtight container in the refrigerator for up to two days. This keeps the cheeses fresh and the pita from becoming too soggy. Just make sure to cool them completely before storing.
Freezing
While best enjoyed fresh, you can freeze these sandwiches individually wrapped in plastic wrap and then in foil or a freezer-safe bag for up to one month. When ready, thaw overnight in the fridge before reheating to keep textures intact.
Reheating
Reheat your pita grilled cheese in a preheated skillet over low to medium heat, pressing gently with a spatula to revive the crispy exterior and melt the cheese again. Avoid the microwave to keep that delicious crispness and prevent the bread from turning mushy.
FAQs
Can I use different cheeses in this recipe?
Absolutely! While mozzarella and feta create a beautiful balance of creamy and tangy, feel free to experiment with other melty cheeses like provolone or a sharper cheese like aged cheddar for a different twist.
Is it necessary to sauté the spinach first?
Sautéing the spinach softens it and reduces moisture, which helps avoid soggy pita pockets and improves overall flavor. You could use fresh spinach without cooking, but it will be more raw and less tender.
Can I make this recipe vegan?
To make a vegan version, swap out the cheeses for plant-based mozzarella and feta alternatives. You can keep the pesto if it’s vegan or make your own without cheese, and use olive oil as usual.
What type of pita bread works best?
Use sturdy pita pockets that can hold fillings well without tearing. Whole wheat or white pitas both work fine—just make sure they’re fresh and pliable enough to open easily after warming.
Can I grill these sandwiches outside on a BBQ?
Definitely! Use a grill pan or a piece of flat grilling tray on the barbecue to cook the pita sandwiches. Just watch closely to prevent burning and press them gently to melt the cheese evenly.
Final Thoughts
There’s something truly comforting about the melty texture and vibrant flavors in this Mozzarella and Feta Pita Grilled Cheese Recipe. It’s a quick, simple way to elevate a classic favorite with fresh ingredients and delicious Mediterranean flair. I can’t wait for you to try it and make it your own—once you do, it might just become your go-to grilled cheese sandwich for anytime cravings!
PrintMozzarella and Feta Pita Grilled Cheese Recipe
This Mozzarella and Feta Pita Grilled Cheese is a flavorful twist on the classic grilled cheese sandwich, combining creamy feta, fresh mozzarella, wilted spinach, basil pesto, and sundried tomatoes all tucked inside warm, crispy pita pockets. Perfectly grilled to achieve a crisp exterior with melted cheeses inside, it makes a delicious and satisfying vegetarian meal or snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables & Greens
- 3 heaping cups baby spinach
- 1/3 cup sundried tomatoes packed in oil, drained and chopped
Cheeses
- 3 ounces feta cheese (more as needed)
- 3 to 4 ounces fresh mozzarella cheese, sliced into ¼-inch slices (more as needed)
Other
- 4 pita pockets from 2 pita loaves, cut in half
- ¼ to 1/3 cup basil pesto
- Extra virgin olive oil (about 2 tablespoons for sautéing and brushing)
Instructions
- Sautee the Spinach: Heat 1 tablespoon of extra virgin olive oil in a grill pan over medium-high heat until shimmering. Add the baby spinach and sauté for about 2 minutes, tossing frequently until wilted. Transfer the spinach to a plate and turn off the heat.
- Assemble the Sandwiches: Open the pita pockets carefully—warming them slightly first helps prevent tearing. Spread feta cheese evenly on the bottom side of each pita half, followed by a thin layer of basil pesto. Add a spoonful of the wilted spinach on top, then layer slices of fresh mozzarella and sprinkle chopped sundried tomatoes.
- Grill the Pitas: Reheat the grill pan over medium-high heat. Brush both sides of the assembled pita sandwiches lightly with extra virgin olive oil. Place them in the hot pan, ensuring good contact with the surface. Cook for 1 to 2 minutes on one side, pressing down gently with the back of a spatula to compact the sandwich. Flip carefully and cook for another 2 minutes, pressing again, until the bread is crisp with nice char marks and the mozzarella has melted. To help melt the cheese thoroughly without burning the bread, you may cover the pan briefly. Adjust heat as necessary.
- Serve: Remove the grilled pita sandwiches immediately from the pan and serve hot for the best flavor and texture experience.
Notes
- Warming the pita before opening helps prevent tearing.
- Applying pressure with a spatula during grilling ensures the cheese melts nicely and the sandwich holds together.
- Using a lid briefly during grilling can help melt the cheese without overcooking the bread.
- Adjust olive oil quantity according to preference for crispiness and flavor.
- Can be served with a side salad or soup for a complete meal.
