Spinach Sundried Tomatoes Pita Grilled Cheese (or Spinach Sundried Tomatoes Quesapita)… Simple and AMAZING! Instead of using classic grilled cheese bread, it’s made with pita, cause we can keep things interesting, right ;)? It’s stuffed with a mixture of different cheeses, spinach and sun-dried tomatoes. Then pan-fried so the cheese is melty and the pita is crunchy. A perfect sandwich for any day of the week, any time of the day! Not your average grilled cheese sandwich, but I promise it’s DELICIOUS!
Add your favourite salad for a complete meal!
Spinach Sundried Tomatoes Quesapita, The Origin
This is one of those recipes that I love, both for its simplicity and also because it allows me to clear the fridge. And well, who can resist a good sandwich? This Spinach Sundried Tomatoes Pita Grilled Cheese recipe is comfort food at its best!
I had some sundried tomatoes hanging around in the fridge and a handful of frozen spinach. Oh, and something that I always always always have in the fridge is cheese of different types, from the ones that melt to those that are perfect on a good cheese and charcuterie board (needed to save our Sunday dinners).
On the other hand, I discovered that a local bakery, Turris, now bakes and sells pita bread! During the Christmas holidays, I bought a pack so as to try it (it didn’t disappoint) but ended up with 2 left in the freezer, until I was enlightened to use them with this recipe! I had initially thought of making a grilled cheese sandwich with the spinach and tomatoes, but why use classic bread if I had pita and it’s already a flatbread? And voilà, I tried the first version of this recipe and from that one to the Spinach Sundried Tomatoes Quesapita that I am bringing to you today.
And you may be wondering, why quesapita? Well, if from queso (cheese) and tortilla we get quesadilla, why from queso and pita couldn’t we have a quesapita sandwich :P? If you have other name ideas let me know in the comments, coming up with a name is an arduous task XD!
Cheeses in This Spinach Sundried Tomatoes Pita Grilled Cheese
This recipe calls for a mixture of 3 kinds of cheese: Parmesan, mature cheddar and low-moisture mozzarella.
- Parmesan: I love it in this sandwich because of the flavor it brings. It pairs very well with sundried tomatoes and spinach and also provides that unique salty touch. If you have grana padano, you can perfectly substitute parmesan with it.
- Mature Cheddar: it kind of melts well, but it’s not as melty as provolone or mozzarella. It’s a perfect balance between flavour and meltiness. Like Parmesan, it goes great with sundried tomatoes and spinach, and it also pairs very well with Parmesan itself. You can easily substitute it with gouda or gruyère.
- Low-Moisture Mozzarella: it’s what’s going to give us that classic cheese strechiness texture without adding too much flavor to the combo. Another option would be to use provolone.
HIGHLIGHT! I strongly recommend that you always buy the cheese in a block and then cut or grate it at home. In addition to being cheaper, it’s much better ingredients-wise. Grated cheese often comes with starches to prevent it from clumping in the bag. These starches, besides being unnecessary in a proper cheese, do not allow the cheeses to melt completely.
Tricks to Get a Good Cheese Pull
Sometimes we see those perfect cheese pulls that stretch to infinity. To achieve so, besides using a good melty cheese (in this recipe the low-moisture mozzarella), I think there’re three ways, the first one being the best for me:
- Cutting the cheese into chunks or cubes – this method does not fail and, in the case of grilled sandwiches, it works great when we use a mix of melty and not-melty cheeses, like in this recipe.
- With grated cheese it can also be achieved, but we have to grate a good amount and then stack it in order to achieve the same effect.
- Cutting a thick slice of the cheese, not thin, and using it is – this works, but I think it can be a bit too much in the mouth, and a lot of cheese is used without really needing it.
How to Make Spinach Sundried Tomatoes Quesapita
This recipe couldn’t be simpler. We start by removing the butter from the fridge so that it softens a bit and is easier to smear over the pita. Then we prep the remaining ingredients. Thaw the spinach and drain it very well. Grate the Parmesan and cheddar, and cut the mozzarella into cubes. Chop the garlic, the dried tomatoes (they have to be hydrated or preserved in oil) and the spinach. I like to chop it up small so that when you take a bite you don’t have a piece of tomato or spinach floating between your lips and the sandwich.
Once the ingredients are prepared, we mix them all in a bowl with a pinch of salt and chilli flakes for a spicy touch (if you don’t like spicy, omit them). Cut a small opening on the pitas and fill them. If you’re using a thin pita, you can cut it all the way down so you have two halves of pita – instead of making a small pocket-like cut. When they are thin, the pocket could crack.
Butter the outside of the pita and pan fry it as you would a normal grilled cheese. I cook it over medium heat so that the pita gets toasted and the cheese has time to melt. If you see that the bread is golden but the cheese hasn’t completely melted, decrease the heat to low and cover the pan to better trap the heat.
You’re going to have a spectacular Spinach Sundried Tomatoes Pita Grilled Cheese!
Can I Use Fresh Spinach?
Of course! Both baby spinach and “regular” spinach would work. If you use these, I recommend that you go for about 100 g and that you sautée them first so that they wilt. If you want to skip the sautéeing step, then a handful of spinach per pita will suffice.
How Do I Hydrate The Sundried Tomatoes?
If you have sundried tomatoes as such, not preserved in oil, you can hydrate them very easily. Put the tomatoes you are going to use in a bowl, bring some water to a boil and pour it over the tomatoes. Let them soak for about 30 minutes or until you see that the tomatoes have become fleshy.
Can I Use a Panini Press?
Oh yes! If you have one, please go ahead. I have a small one with that classic triangular pattern, which is not suitable for this, thus using a skillet.
More Sandwich Recipes You Will Love
If you make this Spinach Sundried Tomatoes Pita Grilled Cheese (or Spinach Sundried Tomatoes Quesapita) recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Spinach Sundried Tomatoes Pita Grilled Cheese (or Spinach Sundried Tomatoes Quesapita)
- 75 g mature cheddar - grated (or gouda, gruyère)
- 125 g low-moisture mozzarella - cut into cubes (or provolone)
- 20 g parmesan - grated (or grana padano)
- 150 g frozen spinach - thawed, drained and chopped (see notes)
- 1 clove garlic - minced
- 4 sun-dried tomatoes - in olive oil or hydrated (see notes), chopped
- Chili flakes - optional
- Butter - at room temperature
- 2 pitas
- In a bowl, combine the cheeses with the spinach, sundried tomatoes, a pinch of salt and the chili flakes – if you want a slightly spicy touch.
- Cut open one side of the pita, creating a small opening. Stuff each pita with half of the mixture.
- Heat a skillet over medium heat. Butter one side of the pitas and place them on the skillet, buttered side down (if both don't fit in the pan, cook one first then the other). Butter the other side and cook for a couple of minutes until golden. Flip and cook for a 2 more minutes. If you see that the pita is already toasted but the cheese is not completely melted, decrease the heat to low and cover the skillet.
- Serve immediately and enjoy!
- You can use fresh spinach, both baby spinach and “regular” spinach would work. If you use these, I recommend that you go for about 100 g and that you sautée them first so that they wilt. If you want to skip the sautéeing step, then a handful of spinach per pita will suffice.
- How Do I Hydrate The Sundried Tomatoes? Place the tomatoes you are going to use in a bowl, bring some water to the boil and pour it over the tomatoes. Let them soak for about 30 minutes or until you see that the tomatoes have become fleshy.
- You can also use a panini press.