Table of Contents
Ingredients for pitapocket
How to make for pitapocket
Preparation Video
Nutrition Facts
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Recipe Video
Pitapocket: great protein pita!
The mixture of melted feta and eggs gives stuffed pitapockets a very mild, creamy and salty taste. The homemade sauce, which contains greek yogurt and pesto makes it sweet and herby.
If you are working out and care about consuming enough protein during the day, this recipe is perfect. It contains almost 30 g of protein in one serving and is amazing if you are looking for a post workout food. You can prepare it in advance and warm up after the workout or take it to the office if you want – if you want to eat meals rich in protein during the day.
Discover more protein rich recipes – very easy egg toast with pickles, fried onions and melted cheese or spaghetti carbonara full of protein – cooked without cream and as a result lower in fat.
How to prepare pitapocket
Ingredients
- 5 g olive oil
- 200 g frozen spinach
- 4 eggs
- 40 g feta
- salt and pepper
- 2 pitas cut in half
Sauce
- 25 g basil pesto
- 20 g greek yogurt
Instructions
- Cut 4 pitas in halves and warm them up. I put the halves in a toaster on medium power and while they are hot, I wrap them in foil. This way they are still warm, when I fill them with stuffing.
- You can warm up pita halves differently, it is important that they are hot, when you fill them with stuffing.
- Prepare the stuffing, it will take around 10 minutes.
- Put 200 g of frozen spinach on a heated frying pan with oil, stew for 5 minutes.
- In a separate bowl, beat 4 eggs until they are smooth and add mixture to spinach, stir quickly. When the eggs start to turn, add 40 g of finely chopped feta, cook for a few minutes. Add salt and pepper to taste.
Prepare the sauce
- Mix 50 g of basil pesto and 15 g of greek yogurt.
- Grease the halves of pita with pesto sauce and fill with stuffing.
Nutrition Facts