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🍽️ Crispy Spinach and Feta Pockets

357 kcal · 30 min · 4 servings

Ingredients

• 200 g tender spinach leaves
• 1 clove garlic
• 1 onion
• 2 sprigs thyme
• 3 tbsp olive oil
• 60 ml vegetable broth
• salt
• pepper
• nutmeg (freshly grated)
• 200 g feta
• 4 whole wheat pitas

Instructions

1. 1. Wash the spinach thoroughly and spin it dry.
2. 2. Cut the spinach into coarse pieces.
3. 3. Peel the garlic clove and the onion.
4. 4. Dice the garlic and onion finely.
5. 5. Wash the thyme sprigs and shake them dry.
6. 6. Pluck the small thyme leaves from the stems.
7. 7. Heat one tablespoon of olive oil in a pan.
8. 8. Add the diced garlic and onion to the hot pan.
9. 9. Sauté the vegetables for two minutes over medium heat until translucent.
10. 10. Add the cut spinach to the pan.
11. 11. Sauté the spinach for two to three minutes, shaking the pan occasionally.
12. 12. Deglaze the mixture with a little vegetable broth.
13. 13. Add the plucked thyme leaves.
14. 14. Let the filling simmer for two minutes.
15. 15. Season the mixture with salt, pepper, and freshly grated nutmeg.
16. 16. Remove the pan from the heat.
17. 17. Crumble the feta cheese into small pieces.
18. 18. Mix the crumbled feta with the warm spinach mixture.
19. 19. Taste the filling one last time and adjust seasoning if needed.
20. 20. Cut the pita breads on one side to form pockets.
21. 21. Fill the pita pockets with the spinach and feta mixture.
22. 22. Heat the remaining olive oil in a clean pan.
23. 23. Fry the filled pita breads until golden brown over medium heat.
24. 24. Cut the finished pockets into pieces.
25. 25. Serve the pockets immediately.

Nutrition per serving

• kcal: 357
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 28 g