Cheese Pita

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced red onion and cook for 8-10 minutes, stirring occasionally, until the onions turn golden and caramelized.

   Tip: Don't rush this step; slow caramelization brings out the natural sweetness of the onions.

2. 2

   Add minced garlic and fresh thyme to the caramelized onions, cooking for another minute until fragrant.

3. 3

   Stir in the chopped spinach and sun-dried tomatoes, cooking for 2-3 minutes until the spinach is wilted. Season with salt and black pepper. Set the mixture aside to cool slightly.

   Tip: The residual heat will help wilt the spinach quickly without overcooking it.

4. 4

   Carefully cut each pita bread in half horizontally to create a pocket, being careful not to tear the edges.

   Tip: A sharp serrated knife works best for this task.

5. 5

   In a small bowl, combine the crumbled feta and grated cheddar cheese.

   Tip: Mixing the cheeses together ensures even distribution throughout the pita.

6. 6

   Fill each pita pocket with a generous portion of the cheese mixture, followed by the caramelized onion and spinach filling. Don't overstuff, as this can cause leakage during cooking.

7. 7

   Brush the outside of each stuffed pita with the remaining olive oil.

8. 8

   Heat a skillet or griddle over medium-high heat and place the stuffed pitas on it. Cook for 4-5 minutes on each side until the pita is golden brown and crispy, and the cheese is melted inside.

   Tip: You may need to do this in batches depending on your pan size.

9. 9

   Remove from heat and let cool for 1-2 minutes before serving, allowing the cheese to set slightly.