Spinach and Tomato Pita Grilled Cheese

Spinach and Tomato Grilled Cheese Pitas

Spinach and Tomato Grilled Cheese Pitas: dunk them in your favorite soup or face-plant into them all on their own for a quick and easy lunch that's always a hit!

Course Main Course
Cuisine Vegetarian
Keyword Grilled Cheese Pitas
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 2 fluffy pitas or naan flatbread
  • 1-2 tsp butter or as needed
  • 2 handfuls baby spinach
  • 4 oz grated cheese (I used mozzarella + havarti)
  • 4 slices of ripe tomato
  • salt and pepper to taste


  1. Prep your veggies + cheese so they're ready to go.
  2. Heat a pan or skillet to medium-high heat and add 1 tsp butter.
  3. Once butter begins to bubble, add a pita to the pan.
  4. Top with cheese, spinach, tomato, and a little extra cheese on top. Top with remaining pita round and grill.
  5. For an extra hot and melty center, pop a clear pot lid on top. Before flipping, add another tsp of butter to the pan, or feel free to spread it on top of the dry side of the pita - both techniques work! Pop your lid back on if you’re using one and grill each side until golden brown with a melty center.
  6. Cut into 4 wedges and dive in!

Recipe Notes

You can use pre-sliced or freshly grated cheese for these grilled cheese pitas.

Feel free to add any of your favorite grilled cheese extras! I'm super partial to adding a dash or two of hot sauce or fresh + flavorful pesto. You can even add extra veggies - go for it!