Pita grilled cheese is loaded with fresh Mediterranean flavors with a spinach, olive, and sun-dried tomato filling stuffed inside pita bread with melty cheddar cheese. It's crispy on the outside, but tender and bubbly inside. It's seriously so good, you’ll wonder why you haven’t tried it before. You’ll love the blend of fresh flavors that explodes in your mouth when you take a bite of this twist on classic grilled cheese. Plus, you only need a quick 15 minutes to make these for lunch, or prep them ahead and store for later.
Why You’ll Love Pita Grilled Cheese
- It’s the best twist on classic grilled cheese. Pita bread, meet grilled cheese. This blend of your favorite Mediterranean bread and a classic easy comfort food could possibly be the best thing that will happen to you this year. It’s seriously that good.
- Loaded with Mediterranean flavors. Stuffed with a delicious sautéed spinach filling mixed with Greek kalamata olives and tangy sun-dried tomatoes, this pita grilled cheese is packed with fresh and vibrant Mediterranean flavors. Plus, you can add in some sprinkled feta for an even more authentic taste.
- The fastest recipe ever. The only thing faster than this pita grilled cheese might be buttered toast — or a can of beans. Ok maybe that was a slight exaggeration, but this recipe is quick! You only need 15 minutes to make 3 (or 6 stuffed halves) delicious spinach grilled cheese. Even less time if you decide to make just one and store the rest for later. It’s the perfect lunch on busy days. And the kids love it too!
Ingredients and Substitutions
To make this easy Pita Grilled Cheese, you will need the following ingredients (full quantities in the recipe card below):
- whole pitas - you can use white or whole wheat pitas, or try making your own homemade pita bread.
- cheese - I used a sharp white cheddar, but feel free to substitute with any kind of cheese that melts well. Try mozzarella, Monterrey Jack, havarti, provolone, or any combination. You can even sprinkle in some feta in addition to the melty cheese to add extra flavor.
- baby spinach - you can also use frozen spinach. Use about ⅓ of a 10 ounce pack of frozen spinach and make sure to thaw and drain it well first.
- kalamata olives
- sun-dried tomatoes
- seasonings - olive oil, garlic powder, salt, and pepper.
You will also need measuring cups and spoons and a skillet.
How to Make the Best Pita Grilled Cheese
- Make filling. 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.
- Stuff the pitas. 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.
- Grill the pitas. 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 the, over once and press down using the back of a flipper spatula. Repeat with the remaining pita pockets and serve warm.
How to Serve Pita Grilled Cheese
You can serve pita grilled cheese on it's own or with a side of Tzatziki Sauce or Whipped Feta. I also love serving it with soup and salad. Some of my favorite side dishes to pair this with are:
- Tomato Basil Soup
- Greek Salad
- Lemon Chicken Orzo Soup
- Mediterranean Orzo Pasta Salad
- Creamy Turkey Gnocchi Soup
- Minestrone Soup
- Chickpea Greek Salad
Make Ahead and Storing Instructions
- Make ahead instructions: Meal prep is a great time-saver, and when you build your pita grilled cheese ahead of time, you can enjoy a fresh meal in just a few short minutes. You can make the filling and stuff the pitas ahead of time (or stuff them after), then store the stuffed pitas in the refrigerator until ready to cook. If storing for more than 2 hours, place the pita in an airtight container before storing.
- How to store: Pita grilled cheese is best eaten fresh, but you can store it in the fridge for up to 3-4 days in an airtight container.
- How to reheat: The best way to reheat your Mediterranean pita grilled cheese after it’s been cooked on the pan is in the oven. Place the pita grilled cheese on a baking tray and heat it for 10-15 minutes in a 375F oven (or in the air fryer at 375 F for 5-8 minutes). You can also reheat on the stove over medium-low heat until cheese is melted.
More Sandwich Recipes
- Tuna Melt Grilled Cheese Sandwich
- Greek Chicken Gyros
- Buffalo Turkey Wraps
- Roasted Broccoli Grilled Cheese
- Grilled Cheese Roll Ups
- Lemongrass Banh Mi Sandwich
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Recipe
Pita Grilled Cheese
- Total Time: 15 minutes
- Yield: 3 pitas
- Diet: Vegetarian
Description
Quick easy pita grilled cheese is loaded with Mediterranean flavors of spinach, olive, and sun-dried tomato stuffed inside pita bread with cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 5 ounces baby spinach (about 3 cups)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ teaspoon garlic powder
- 3 tablespoons kalamata olives, sliced
- ¼ cup sun-dried tomatoes, chopped
- 3 whole pita bread, cut in half
- 12 slices cheddar cheese (or 2.5 cups shredded)
Instructions
- 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.
Notes
Make ahead instructions: Meal prep is a great time-saver, and when you build your pita grilled cheese ahead of time, you can enjoy a fresh meal in just a few short minutes. You can make the filling and stuff the pitas ahead of time (or stuff them after), then store the stuffed pitas in the refrigerator until ready to cook. If storing for more than 2 hours, place the pita in an airtight container before storing.
How to store: Pita grilled cheese is best eaten fresh, but you can store it in the fridge for up to 3-4 days in an airtight container.
How to reheat: The best way to reheat your pita grilled cheese after it’s been cooked on the pan is in the oven. Place the pita grilled cheese on a baking tray and heat it for 10-15 minutes in a 375F oven (or in the air fryer at 375 F for 5-8 minutes). You can also reheat on the stove over medium-low heat until cheese is melted.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mediterranean
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