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Pochettes de pita épinards-fromage

Name: Pochettes de pita épinards-fromage
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: LB
Ingredients: 4 small whole-wheat pita breads; 1 tbsp olive oil; 1 small onion, very finely chopped; 1 clove garlic, minced; 300 g fresh baby spinach, washed; 1 tbsp lemon juice; 1 pinch ground sumac (optional); 1 pinch black pepper; 100 g shredded low-moisture mozzarella; 30 g crumbled feta, rinsed under water to soften saltiness; 1 tbsp pine nuts, finely chopped (not whole, for little ones)

10m

Prépa

12m

Cuisson

Portions

Facile

Difficulté

De petits pains pita tendres farcis d'épinards citronnés et de fromage fondu, parfaits pour la boîte à repas.

#lebanese#spinach#cheese#lunchbox#calcium#foodie-mini#toddler#preschool

Portions

4portions

Ingrédients

Nutrition

calories230

protein11g

carbs27g

fat9g

fiber4g

Par portion

Étapes

Soften onion and garlic

Warm the olive oil in a wide pan over medium heat. Add the onion and garlic and cook gently for 2-3 minutes, stirring often, until soft and fragrant but not browned.

1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced

✅ C'est prêt quand : onion is soft and translucent, with no browning

⏱2:30

Wilt the spinach

Add the spinach to the pan in handfuls, stirring until it wilts down completely and most of the liquid cooks off, about 4 minutes. Well-dried spinach keeps the pita from going soggy later.

300 g baby spinach

✅ C'est prêt quand : spinach is fully wilted and the pan looks mostly dry

⏱4:00

Season and cool

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Fill the pockets

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Melt the cheese

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Cut into fun shapes

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Pack or store

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Soften onion and garlic

Warm the olive oil in a wide pan over medium heat. Add the onion and garlic and cook gently for 2-3 minutes, stirring often, until soft and fragrant but not browned.

1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced

✅ C'est prêt quand : onion is soft and translucent, with no browning

⏱2:30

Wilt the spinach

Add the spinach to the pan in handfuls, stirring until it wilts down completely and most of the liquid cooks off, about 4 minutes. Well-dried spinach keeps the pita from going soggy later.

300 g baby spinach

✅ C'est prêt quand : spinach is fully wilted and the pan looks mostly dry

⏱4:00

Season and cool

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Fill the pockets

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Melt the cheese

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Cut into fun shapes

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Pack or store

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History & Culture

The Story Behind the Dish

📍 Lebanon, especially the mountain villages of Mount Lebanon📅 Traditional, generations old🥙 LB

Spinach and cheese stuffed into bread is a small, home-style cousin of fatayer bi sabanekh, the lemony spinach pies baked in villages across Lebanon for lunch and gatherings. Those pies use sumac and onion to season the spinach, a combination still remembered as the taste of a Lebanese grandmother's kitchen.

This lunchbox version keeps the same flavors but uses ready pita bread and a little melting cheese, so a family lunch comes together quickly on a weekday.

⭐ Why It's Famous

The bright, lemony spinach filling and the comfort of warm bread make this a beloved everyday food across Lebanon, loved by children and adults alike.

💡 Fun Fact

Sumac, the tangy red spice sprinkled over the spinach, was used in Lebanese kitchens for sourness long before lemons were common, and is still a signature of the dish.

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