Best 3 Spinach And Tomato Pita Filling Recipes
Are you looking for a quick and easy vegetarian dish that is both healthy and satisfying? Look no further than spinach and tomato pita filling. This versatile dish can be enjoyed as a filling for pitas, wraps, or sandwiches, or as a main course with rice or quinoa. With its vibrant colors and fresh flavors, spinach and tomato pita filling is sure to be a hit with everyone at your table. This recipe includes both a traditional Greek-style filling and a Mexican-inspired variation, so you can choose the one that best suits your taste. Both fillings are packed with nutritious ingredients like spinach, tomatoes, feta cheese, and herbs, making them a great option for a healthy meal. So gather your ingredients and get ready to enjoy this delicious and satisfying dish!
Check out the recipes below so you can choose the best recipe for yourself!
PITA GRILLED CHEESE
Quick easy pita grilled cheese is loaded with Mediterranean flavors of spinach, olive, and sun-dried tomato stuffed inside pita bread with cheddar cheese.
Provided by Sam Hu | Ahead of Thyme
Categories Sandwich
Time 15m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add spinach and sauté until completely wilted, about 2-3 minutes. Season with salt, pepper, and garlic powder.
- Stir in olives and sun-dried tomatoes. Mix well and set aside.
- Open each sliced pita pocket and arrange 1 slice of cheddar cheese inside (You can tear the slice in half and overlap them to make it easier to fit in). Top with 3 tablespoons of the spinach filling, then layer with another slice of cheese on top.
- Heat a clean skillet over medium-low heat for 1 minute and use a silicone brush to brush with a little bit of oil. Place two stuffed pita halves on the hot pan at a time and cook until crispy and the cheese melts, about 2 minutes per side. Flip them over once and press down using the back of a flipper spatula.
- Repeat with the remaining pita pockets and serve warm.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SAUTEED SPINACH AND TOMATOES
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
- Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.
Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g
Tips:
- When choosing spinach for this recipe, look for fresh, dark green leaves. Avoid any leaves that are wilted or yellowing.
- To remove excess moisture from the spinach, blanch it in boiling water for a few seconds, then drain and squeeze out the water.
- If you don't have any tomato paste, you can substitute a can of diced tomatoes. Just be sure to drain the tomatoes well before adding them to the filling.
- Feel free to add other vegetables to the filling, such as diced zucchini, carrots, or bell peppers.
- To make the filling more flavorful, add some dried herbs, such as oregano, basil, or thyme.
- If you are using a store-bought pita bread, warm it up in the oven or microwave before filling it.
Conclusion:
This spinach and tomato pita filling is a delicious and versatile recipe that can be used in a variety of ways. It can be used as a filling for pita bread, as a dip for vegetables, or as a spread for sandwiches. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal.
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