Jul 14 2026
Restaurants›Basic Kitchen›Spinach & Feta Pita Recipe

Spinach & Feta Pita Recipe

Inspired by Basic Kitchen
Time35m
Serves4

Make Spinach & Feta Pita Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

Pitas & Assembly

Method

Filling

  1. 1

    Prep spinach

    Wash the spinach thoroughly and spin or pat dry. Roughly chop large leaves so you have bite-sized pieces (about 4 packed cups once chopped).

  2. 2

    Sauté onion and garlic

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely diced red onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant; do not let it brown.

  3. 3

    Wilt spinach

    Add the chopped spinach to the skillet in batches if necessary, stirring until wilted and bright green, about 2–3 minutes total. If the pan looks dry, add a splash (1–2 teaspoons) of water. Remove skillet from heat and let mixture cool for 5 minutes.

  4. 4

    Combine filling

    Transfer the wilted spinach and onion mixture to a medium bowl. Stir in 1 cup crumbled feta, 1 beaten egg, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning: feta is salty, so add more salt only if needed. Mix until evenly combined; the egg helps bind the filling.

Assemble & Bake

  1. 5

    Preheat oven

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. 6

    Fill pitas

    Using a spoon, carefully open each pita pocket and fill each with about 1/4 of the spinach-feta mixture (roughly 3/4 cup per pita depending on pocket size). Press the filling gently so it sits evenly. You can also slice the pita open across the face and spread filling inside for a flatter sandwich-style pita.

  3. 7

    Brush and top

    Brush the outside of each stuffed pita lightly with olive oil or melted butter (about 1/4 teaspoon per pita). Sprinkle the tops with the extra 2 tablespoons crumbled feta for a salty finish.

  4. 8

    Bake

    Place the pitas on the prepared baking sheet and bake for 10–12 minutes, or until the pitas are warmed through and slightly crisp at the edges and the feta on top is just beginning to brown.

  5. 9

    Finish

    Remove from the oven and let rest 2 minutes. Serve each pita with a lemon wedge to squeeze over the filling just before eating.

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