Warm Pita Pockets with Feta, Olives, and Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 stuffed pitas)
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 pocket-style pita breads (about 6 inches each)
• 1 cup (about 150 g) cherry or grape tomatoes, quartered
• 1/3 cup (about 50 g) pitted Kalamata olives, roughly chopped
• 1/2 cup (about 75 g) crumbled feta cheese
• 1 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar or lemon juice
• 1 tbsp finely chopped red onion
• 2 tbsp chopped fresh parsley (or basil)
• 1/4 tsp dried oregano
• Pinch red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Do This

• 1. In a bowl, combine tomatoes, olives, feta, red onion, and parsley.
• 2. Drizzle with olive oil and vinegar, then add oregano, red pepper flakes, black pepper, and a small pinch of salt; toss gently.
• 3. Taste and adjust seasoning, adding more vinegar, pepper, or herbs as desired.
• 4. Warm pitas in a dry skillet over medium heat for 2–3 minutes per side until soft, pliable, and lightly toasted.
• 5. Cut each pita open along the top edge to create a pocket, gently loosening the inside without tearing.
• 6. Spoon the feta-olive-tomato mixture into the warm pitas, packing it in firmly; serve immediately while pitas are warm.

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Why You’ll Love This Recipe

• Ready in about 15 minutes, perfect for a quick lunch or light dinner.
• Fresh Mediterranean flavors from juicy tomatoes, briny olives, and tangy feta.
• Minimal cooking: just a quick warm-up for the pita, no oven required.
• Easy to customize with extra veggies, spreads, or leftover proteins.

Grocery List

• Produce: Cherry or grape tomatoes, red onion, fresh parsley (or basil), optional cucumber, optional baby spinach or arugula, optional lemon.
• Dairy: Feta cheese (block or pre-crumbled), optional Greek yogurt.
• Pantry: Pocket-style pita breads, extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, black pepper, optional Kalamata or mixed olives, optional hummus.

Full Ingredients

For the Warmed Pita Pockets

• 2 pocket-style pita breads, about 6 inches each (white or whole wheat)
• 1 cup (about 150 g) cherry or grape tomatoes, quartered
• 1/3 cup (about 50 g) pitted Kalamata olives, roughly chopped
• 1/2 cup (about 75 g) crumbled feta cheese (preferably from a block, for best flavor)
• 1 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar or fresh lemon juice
• 1 tbsp finely chopped red onion
• 2 tbsp chopped fresh flat-leaf parsley (or fresh basil, roughly chopped)
• 1/4 tsp dried oregano
• Pinch red pepper flakes (optional, for heat)
• Freshly ground black pepper, to taste
• Small pinch of fine sea salt (go light; the feta and olives are salty)

Optional Add-Ins and Serving Extras

• 2–4 tbsp hummus, for spreading inside the pita
• 1/2 cup baby spinach or arugula leaves
• 1/4 cup diced cucumber, seeds removed
• Lemon wedges, for serving
• Extra olive oil and dried oregano, for drizzling and finishing

Step-by-Step Instructions

Step 1: Prep the fresh ingredients

Rinse the cherry or grape tomatoes and pat them dry. Slice each tomato in half, then in half again to make neat quarters; this keeps them juicy but bite-sized. Finely chop the red onion so that it blends into the filling without overpowering any single bite. Roughly chop the pitted Kalamata olives into small pieces, about the size of a pea. Finally, rinse and pat dry the fresh parsley, then chop it finely, discarding thick stems. Set everything aside in separate small piles or bowls so you can assemble the filling quickly.

Step 2: Make the feta, olive, and tomato filling

In a medium mixing bowl, combine the quartered tomatoes, chopped olives, chopped red onion, and chopped parsley. Add the crumbled feta cheese. Drizzle in 1 tablespoon of extra-virgin olive oil and 1 teaspoon of red wine vinegar (or lemon juice). Sprinkle in the dried oregano and a pinch of red pepper flakes, if using. Add a few grinds of black pepper and a very small pinch of salt. Using a spoon, gently toss everything together until the tomatoes and feta are evenly coated but not mashed. Taste and adjust: add a few more drops of vinegar for brightness, extra oregano for more herbal flavor, or a bit more pepper for spice.

Step 3: Let the flavors mingle while you heat the pan

Set the bowl of filling aside at room temperature for 5 minutes. This short rest helps the tomatoes release a little juice and allows the oregano, olive oil, and vinegar to mingle, giving you a more cohesive, flavorful filling. While it rests, place a dry, heavy skillet (cast iron works well) over medium heat. Let the skillet heat for 2–3 minutes until it is evenly warm but not smoking. This will give the pita a gentle, even toast and make it pliable without drying it out.

Step 4: Warm and soften the pita breads

Place the pita breads in the warm, dry skillet in a single layer. If your skillet is small, warm them one at a time. Cook for 2–3 minutes on the first side, pressing lightly with a spatula so they make full contact with the pan. Flip and warm the second side for another 1–2 minutes. The pitas should be soft, pliable, and lightly toasted in spots, with a little steam visible when you press them. Do not over-toast or they may become brittle and difficult to stuff. Transfer the warmed pitas to a clean towel and fold the towel over them to keep them warm and soft.

Step 5: Open the pita pockets

Working with one warm pita at a time, use a sharp knife to slice off about 1–1.5 cm (roughly 1/2 inch) from the top edge, creating an opening. Gently slide your fingers inside the cut edge and separate the two layers to form a pocket, taking care not to tear through the sides or bottom. If the pita is very thick, you can pinch out a small bit of the inner bread to make more room for the filling—this also helps prevent splitting. Repeat with the second pita. If you are using hummus, spread 1–2 tablespoons inside each pocket, coating the interior evenly.

Step 6: Stuff the pitas generously

Give the feta, olive, and tomato mixture a brief stir. Using a spoon, carefully fill each pita pocket with half of the mixture, pressing it down gently with the back of the spoon to pack it in and distribute it evenly from top to bottom. You want each bite to have a little tomato, olive, and feta. If using baby spinach or arugula, tuck a small handful into each pita either at the base before adding the filling, or on top for a fresh, leafy crunch. For an extra touch, finish with a light drizzle of olive oil and a tiny pinch of dried oregano on the exposed filling.

Step 7: Serve warm and enjoy

Serve the stuffed pitas immediately while the bread is still warm and soft and the filling is cool and juicy. Add lemon wedges on the side for squeezing over just before eating, if you like a brighter flavor. These pitas are ideal eaten by hand as a tidy, satisfying handheld meal. If you are packing them for later, let the pitas cool to room temperature, then wrap them tightly in parchment or foil to help keep everything contained.

Pro Tips

• Drain excess tomato juice: If your tomatoes are very juicy, you can briefly pat them dry with a paper towel before mixing to prevent the pita from becoming soggy.
• Use block feta if possible: Feta sold in brine and crumbled by hand usually has better flavor and texture than pre-crumbled feta.
• Warm, not hot, skillet: Keep the skillet at medium to medium-low heat. Too hot and the pita can blister and harden instead of staying soft.
• Season lightly with salt: Remember that both feta and olives are salty. Always taste the filling before adding extra salt.
• Pack, but do not overstuff: Fill the pockets firmly so the filling does not fall out, but leave a little room at the top edge so the pita does not split while you eat.

Variations

• Veggie-loaded version: Add finely diced cucumber, shredded lettuce, or thinly sliced bell peppers to the filling for extra crunch and color.
• Protein boost: Add strips of grilled chicken, leftover roasted vegetables, or a smear of Greek yogurt for a heartier meal.
• Spicy Mediterranean twist: Use spicy marinated olives, extra red pepper flakes, and a drizzle of harissa or chili oil for more heat.

Storage & Make-Ahead

For best texture, store the components separately and assemble just before serving. The feta, olive, and tomato filling can be prepared up to 24 hours in advance and kept in an airtight container in the refrigerator. Before using, stir well and taste; you may want to add a splash of fresh lemon juice or vinegar to brighten the flavors. Pita breads can be stored at room temperature in their original packaging or an airtight bag for several days. Warm them just before serving. Once stuffed, the pitas are best eaten within a few hours. If you need to pack them for lunch, assemble in the morning, wrap tightly in parchment and then foil, and keep chilled. Note that the bread may soften slightly from the tomato juices, but it will still be tasty.

Nutrition (per serving)

Approximate values per serving (1 stuffed pita): about 330–360 calories; 11–13 g protein; 37–40 g carbohydrates; 17–19 g fat; 4–5 g fiber; 750–900 mg sodium (will vary depending on the saltiness of your feta and olives, and the brand of pita used).