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Margherita Pitas
These are lunchbox friendly because of their size and shape. You can also build them ahead of time to be heated quickly if the standard after-school snack doesn't make the grade.


  • 1 pack whole wheat pita bread
  • 3 cups fresh mozzarella, sliced
  • 2 large organic Roma tomatoes
  • 1 bag baby spinach
  • 1 bunch fresh basil
  • 2 Tbsp olive oil
  • 1 Tbsp dried oregano


  1. If the pitas are not already cut in half, then use a knife to halve them so they open like an envelope.
  2. Using a blender or food processor, combine half the bag of spinach with the tomatoes, olive oil, and oregano.
  3. Mix the cheese, the remaining spinach, and the basil in a small bowl. Use a spoon to toss the mixture gently with the sauce.
  4. Fill the pita halves with about 4 oz. of the mixture and heat as desired. I prefer to use a pan on the stovetop on medium-high heat until cheese is melted, but if you have time, grilling produces a nice crispy crust.

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