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“These can be served cut up as an appetizer or whole as a light lunch. They can be cooked on a grill or under a broiler, and I have given instructions for both methods. This is from the complete Canadian Living Baking Book sponsored by Tabi Classic.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In skillet, heat 1 tbsp of the olive oil over medium-high heat; sauté chicken for 5 minutes.
  2. Add onion and sun-dried tomatoes; sauté until onions are softened and chicken is no longer pink inside, about 4 minutes. Set aside.
  3. Rinse spinach. Wipe skillet clean. With drops of water still clinging to leaves, cook spinach over medium heat, stirring, just until wilted, about 1 minute. Set a side.
  4. Lightly brush 1 side of each pita with remaining olive oil. Place on greased grill over medium-high heat; grill until crisp, about 2 minutes. Transfer to baking sheet, grilled side down.
  5. Top each pita with spinach, then chicken mixture; sprinkle with feta cheese.
  6. Place baking sheet on grill; close lid and cook until piping hot and cheese is melted about 5 minutes.
  7. Broiler Method:.
  8. To cook under broiler, place oiled pitas on baking sheet; broil until golden and crisp, about 2 minutes. Turn pitas over.
  9. Top with spinach, then chicken mixture; sprinkle with feta cheese.
  10. Broil until piping hot and cheese is melted about 4 minutes.

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