Ingredients

The following ingredients have 3 Servings
  • 1 tablespoon olive oil
  • 5 ounces baby spinach (about 3 cups)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/4 teaspoon garlic powder
  • 3 tablespoons kalamata olives, sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 3 whole pita bread, cut in half
  • 12 slices cheddar cheese (or 2.5 cups shredded)

Instruction

  • 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.