Recipe Pita Grilled Cheese with Spinach and Feta

In the U.S., we tend to have a limited view of what to expect when we ask for a grilled cheese sandwich. If it’s served in a restaurant or diner, we expect soft bread that’s been well buttered on all sides and toasted on a flat top grill. The filling is usually American cheese and it’s not uncommon to ask for a tomato slice to be included. Sans tomato slice, we tend to like it as an accompaniment to a bowl of hot tomato soup. If we’re making it at home, we’re likely to make it on the stove top in a large pan, possibly cast iron. Other options include a toaster oven or regular oven.

In the United Kingdom the cheese is far more likely to be cheddar and you’d be ordering a cheese toast or toastie. And in both places this treat is likely to be served at lunch with either soup or a salad.

Our version of grilled cheese likely dates back to the 1920, during the depression, because it was an inexpensive meal. But heated cheese and bread is hardly a modern or western idea. It’s appeared in many cultures and in many forms since ancient times.

1/4 lb. feta cheese
2 tablespoons milk (or cream, or half-and-half)
2 tomatoes (thinly sliced)
1 cup baby spinach leaves (washed)
1/4 teaspoon za’atar seasoning (or dried oregano)

red artecl

https://t5post.com/2018/01/13/pita-g...ch-and-feta/2/