Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
In the U.S., we tend to have a limited view of what to expect when we ask for a grilled cheese sandwich. If it’s served in a restaurant or diner, we expect soft bread that’s been well buttered on all sides and toasted on a flat top grill. The filling is usually American cheese and it’s not uncommon to ask for a tomato slice to be included. Sans tomato slice, we tend to like it as an accompaniment to a bowl of hot tomato soup. If we’re making it at home, we’re likely to make it on the stove top in a large pan, possibly cast iron. Other options include a toaster oven or regular oven.
In the United Kingdom, the cheese is far more likely to be cheddar and you'd be ordering a cheese toast or toastie. And in both places, this treat is likely to be served at lunch with either soup or a salad.
Our version of grilled cheese likely dates back to the 1920s, during the depression, because it was an inexpensive meal. But heated cheese and bread is hardly a modern or Western idea. It's appeared in many cultures and in many forms since ancient times.
In recent years, the old-fashioned grilled cheese has gotten a modern makeover and lots of different varieties have popped up in restaurants and specialty food trucks. A greater variety of breads and cheeses and lots more additions to the sandwich are now commonplace. Middle Eastern cuisine uses a lot of feta cheese in general and, while it’s not a very good melting cheese, it’s easy to turn it into a cream that goes beautifully inside a grilled pita pocket. Tomatoes are commonly used so it makes sense to add them and the wilted spinach provides a wonderful flavor along with a touch of za’atar or oregano. Definitely a different and delicious lunch option.
«This pita grilled cheese is extremely easy to make, are packed with fresh flavors, and comes together quickly for a speedy weekday lunch. Because there are so few ingredients, I recommend using a feta that you love and the best tomatoes you can find for the best flavor.» —Kayla Hoang
A Note From Our Recipe Tester
Ingredients
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1/2 pound high-quality feta cheese
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1/4 cup heavy cream, or half-and-half
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2 large pitas, halved
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1 large tomato, thinly sliced
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1 cup lightly packed baby spinach leaves
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1/4 teaspoon za'atar, or dried oregano
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1 tablespoon olive oil, or olive oil spray
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 400 F. Add the feta cheese and cream to a small food processor or blender and process until smooth. Alternatively, you can briskly whisk the ingredients in a small bowl by hand.
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Spread an equal amount of the feta cream into each of the 4 pita pockets.
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Slice the tomatoes thinly and divide slices between each pita pocket.
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Stuff each pocket with an equal amount of the spinach leaves and sprinkle on the za'atar or dried oregano.
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Place all the pita halves on a large rimmed baking sheet lined with parchment paper and brush the tops with the olive oil.
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Bake in oven for 10 to 15 minutes or until the spinach has wilted and the pita has turned a light golden brown.
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 828 |
| % Daily Value* | |
| Total Fat 44g | 56% |
| Saturated Fat 25g | 125% |
| Cholesterol 135mg | 45% |
| Sodium 1766mg | 77% |
| Total Carbohydrate 79g | 29% |
| Dietary Fiber 6g | 21% |
| Total Sugars 10g | |
| Protein 31g | |
| Vitamin C 21mg | 107% |
| Calcium 815mg | 63% |
| Iron 7mg | 41% |
| Potassium 880mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
