Grilled Cheese Pita Sandwich
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This grilled cheese pita sandwich has everything I love about traditional grilled cheese, with a Mediterranean twist. I stuff whole wheat pita bread with fresh veggies and gooey cheese, then grill it to perfection for a comfort food classic that my whole family enjoys. The best part is that I can have them ready in under 30 minutes.
If you have been following me for a while, you know that I enjoy making healthier recipes that still taste rich and satisfying. I love a good grilled cheese, so I wanted to create a lighter version while still building plenty of flavor. These grilled cheese pita sandwiches are now something I make all the time for lunch or a light dinner, with a gooey center and a crisp outside that tastes so good!
They are just as simple to make as my garlic bread grilled cheese sandwich, but the fresh vegetables make them much healthier. I enjoy making these with my kids, and they also work perfectly as an easy weeknight meal I can pull together in minutes. 🙂
👩🏽🍳 Why I Love This Recipe
I do not know anyone who does not like grilled cheese, do you? I am a big fan myself, and last weekend when my parents came over, I decided to make these pita pizzas for lunch. When we sat down to eat, my mom said it tasted like something she would order at a restaurant, and my dad went back for seconds.
Plus, making it is such a breeze! I stuff the pitas with spinach, peppers, olives, and a mix of mozzarella and feta, and the whole meal is ready in under 30 minutes. Since everything is straightforward and comes together quickly, it fits easily into our busy weeknight routine.
A few nights ago, my neighbor stopped by and we ended up sharing these sandwiches for dinner. She was surprised they were not regular pizza, and my husband immediately asked if we could make them again next week. I hope you give this recipe a try since it is easy, kid approved, and still filling enough for adults.
🥘 Ingredients
To make this pita grilled cheese recipe, I use the ingredients listed in detail below:
Whole Wheat Pitas: I use whole wheat pita bread for extra fiber and whole grains.
Cheese: I always include cheese because cheesy pita bread just isn’t the same without it. I combine mozzarella and feta to get that melty, gooey texture of grilled cheese while enjoying the tangy flavor of the feta.
Veggies: I like to use a mix of baby spinach leaves, roasted red peppers, and kalamata olives, but I also experiment with any fresh vegetables I have on hand.
Herbs and Olive Oil: I season with garlic powder, onion powder, dried oregano, salt, and pepper to give this sandwich a Middle Eastern twist on a classic grilled cheese.
🔪 How To Make
Here’s a simple way I make my grilled cheese pita sandwiches, step by step:
Cook Spinach: I heat a little oil over medium heat and sauté the baby spinach until it wilts. Then I add garlic powder, onion powder, and dried oregano, toss everything to coat, and set it aside.
Prepare Pita: I slice the pita pockets in half.
Stuff Pita: I stuff each pita half with the veggie mixture and cheese filling.
Cook Sandwiches: I lightly spray a grill pan or large skillet with cooking spray and heat it over medium heat. Then I place the stuffed pita pockets onto the hot pan and cook them for about 5 minutes until the cheese melts.
Finish Cooking And Serve: I turn the grilled cheese pita over and cook it for another 5 minutes until it’s lightly golden brown. Then I remove it from the pan and serve it immediately.
💭 Expert Tips
My #1 Secret Tip for this recipe is to avoid overloading the pita with too many toppings. When I add too much filling, the pita becomes heavy and harder to handle, and the cheese can start to spill out as it cooks.
Other Tips To Keep In Mind:
- Warm the pita first: I warm the pita slightly before filling it so it stays soft and easy to work with. This helps prevent tearing while cooking.
- Slice the cheese thin: I slice the mozzarella thin so it melts evenly inside the pita.
- Drain the peppers: I make sure the roasted red bell pepper is well drained before adding it. Too much moisture can make the pita soggy.
- Use medium heat: I cook the stuffed pita over medium heat so the cheese melts fully. This also helps the outside warm evenly.
- Press lightly cooking: I press the pita with a spatula as it cooks. This helps heat the filling through.
📖 Variations
There are so many ways to mix things up with a grilled cheese pita sandwich, making it easy to keep lunch or dinner exciting for my picky eaters.
Halloumi Pita Flatbreads: I use halloumi cheese instead of feta, or I make a hummus version by spreading homemade hummus inside the pita before adding the cheese.
Za’atar Grilled Cheese: For a Middle Eastern twist, I sprinkle 1/2 to 1 teaspoon of za’atar inside the sandwich before grilling. This one is my favorite so far!
Gluten Free: I use gluten-free pita whenever I want to make these sandwiches suitable for anyone avoiding gluten.
🍽 Serving Suggestions
My cheesy pita sandwich pairs wonderfully with a variety of sides, making it easy to turn into a satisfying and balanced meal. In my house for instance I like to serve this grilled cheese pita sandwich with a bowl of vegan asparagus soup or a fresh salad like my Greek salad.
It’s also great alongside my Greek fries or my eggplant fries for a light lunch or dinner. For extra flavor, I drizzle a little balsamic glaze or sprinkle fresh basil leaves on top before serving.
🧊 Storage Directions
Ahead of Time. I find that this Greek cheese pita tastes best when made and served fresh. To save time, I like to prepare the filling ingredients ahead of time and keep them in the fridge, then stuff and grill the pitas right before serving.
Refrigeration: If I have leftovers, I store the vegetables and herbs separately in airtight containers in the fridge. I wrap the pita bread in plastic wrap and keep it at room temperature, or sometimes freeze any unused pita bread since it stays good for up to 3 months.
Reheating: When I reheat leftover pita pizza, I like to use the oven so the crust stays crisp. I preheat the oven to 350°F, place the pizza on a baking sheet, and warm it for 5 to 7 minutes until the cheese is soft and the edges are lightly golden.
❓Recipe FAQs
Why are my toppings sliding off?
This can happen if the pita is too dry or not heated first. I lightly brush the pita with olive oil and toast it just enough so the toppings grip rather than sliding off.
What causes my pita pizza to be soggy?
Sogginess usually happens when the toppings release too much moisture. I make sure to pat ingredients like fresh tomatoes dry and pre-toast the pita before adding toppings so the crust stays crisp.
How can I prevent my pita crust from burning before the toppings are done?
If the oven or skillet is too hot, the edges can brown too fast. I lower the heat slightly, watch the pizza closely, and add the toppings after a minute or two so everything finishes cooking at the same time.
🥪 More Delicious Grilled Cheese Recipes!
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📋 Recipe Card
🎥 Watch How to Make It
Grilled Cheese Pita Sandwich
This grilled cheese pita sandwich has everything I love about traditional grilled cheese, with a Mediterranean twist. I stuff whole wheat pita bread with fresh veggies and gooey cheese, then grill it to perfection for a comfort food classic that my whole family enjoys. The best part is that I can have them ready in under 30 minutes.
Servings: 2 servings
Calories: 440kcal
Ingredients
- 2 tsp Olive Oil
- 2 cups Baby Spinach Leaves
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Dried Oregano
- ¼ cup Kalamata Olives Halved
- 1 cup Fresh Mozzarella, Sliced
- 1 Roasted Red Bell Pepper Peeled And Sliced
- ¼ cup Crumbled Feta Cheese
- 2 Whole Wheat Pita Pockets
- Olive Oil Cooking Spray
Instructions
- Heat the oil over a medium heat and sauté the baby spinach until wilted. Add the garlic and onion powder and dried oregano. Toss to coat and set aside.
- Slice the pita pockets in half.
- Stuff the pita bread with fillings.
- Lightly spray a grill pan with spray oil and heat.
- Place the stuffed pita pockets onto the heated pan and cook for 5 minutes, turn and cook for another 5 minutes, making sure not to burn.
- Remove and serve immediately.
Notes
- My #1 Secret Tip for this recipe is to avoid overloading the pita with too many toppings. When I add too much filling, the pita becomes heavy and harder to handle, and the cheese can start to spill out as it cooks.
- Warm the pita first: I warm the pita slightly before filling it so it stays soft and easy to work with. This helps prevent tearing while cooking.
- Slice the cheese thin: I slice the mozzarella thin so it melts evenly inside the pita.
- Drain the peppers: I make sure the roasted red bell pepper is well drained before adding it. Too much moisture can make the pita soggy.
- Use medium heat: I cook the stuffed pita over medium heat so the cheese melts fully. This also helps the outside warm evenly.
- Press lightly cooking: I press the pita with a spatula as it cooks. This helps heat the filling through.
Nutrition
Serving: 1pita | Calories: 440kcal | Carbohydrates: 37g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 61mg | Sodium: 1342mg | Potassium: 371mg | Fiber: 5g | Sugar: 2g
This looks delicious! I really like how simple the ingredients are and the step-by-step photos make it easy to follow. Recipes like this are perfect for quick meals at home.
Thank you so much!
You took grilled cheese to a whole new level. The addition of veggies with the melted cheese is amazing.
Yay!! Thanks Gina! 🙂
This is such a great way to enjoy grilled cheese! Especially when you like putting a lot of things on it. Much less mess 🙂
Totally right?? I love how easy it is to stuff the pitas before you grill them!
This recipe was so perfect for my kids. They are now huge fans of the idea.
Awesome! My kids love this recipe too!
Perfect lunch! We had some homemade sourdough pita bread leftover from last night and decided to make your recipe for lunch today! Lovely! Both myself and my husband enjoyed it and it took us right back to Mediterranean holidays!
Aw yay! I’m so happy to hear that Ieva!
This pizza looks so delicious! What a superbly healthy take on the classic pizza recipe.
Thank you! Enjoy!
Goat cheese on pizza in so good. Love how easy these are to make. Perfect for a busy weeknight dinner.
We make this during the week all the time for dinner – it’s fast, easy and healthy too!
Love how easy this is and I’m a big fan of goat cheese so can imagine it tastes yummy in there.
Thanks Caroline! You will love this recipe!
Using pita bread is a great way to may personal size pizza. Definitely great if you are preparing this for just one or two people. 🙂
Totally!! It makes the prep and cleanup so much easier too!
Fantastic pita pizza with some of my favorite toppings. The amount of verggies in it is just perfect!
Hooray! So happy to hear that Mahy!
Beautiful recipe And photos! I’m going to make this next week using some vegan cashew feta cheese.
Thank you so much Monique!! Love the idea of using cashew cheese for a vegan option too!
Made these for a girls’ wine and cheese night and my friends were totally impressed! Super simple to make, and you can taste the flavors of all the ingredients. They look pretty when they are done, and taste even better!
Oh yay! I’m so glad to hear that Lauren! 🙂 I recently made these for a wine and cheese night too – they’re the perfect finger food!
This sounds insanely tasty…for one, I love goat cheese pizza too:)
Looks fantastic! I love goat cheese, too, so I may have to give these a try.
Oh my gosh, this looks ridonkulously good! I’m a huge fan of goat cheese and pizzas are a great vehicle for them!