📋 Healthy Pita Pizza Pocket Recipe

a healthy pizza pocket on a white plate with baby carrots and a dish of olives and spinach in the background

5 from 1 vote

📋 Healthy Pita Pizza Pocket Recipe

A healthy homemade pizza pop (pizza pocket or hot pocket) stuffed with Mediterranean flavors like black olive, feta cheese and spinach. It's Weight Watchers friendly and a healthy lunch (hot or cold) for the lunch box!

Course lunch, Snack

Cuisine American, Canadian, Mediterranean, North American

Keyword healthy, homemade, pizza pockets, pizza pop

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 127kcal

Author Terri Gilson

Ingredients

3 whole wheat pitas, cut in half
1 whole egg
2 teaspoon water
⅔ cup finely chopped spinach
4 tablespoon pizza sauce * your favorite brand
¾ cup low-fat cheddar
1 -175 g package of turkey pepperoni
2 tablespoon light feta cheese, crumbled
2 tablespoon sliced black olives
2 tablespoon light parmesan cheese

US Customary - Metric

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Instructions

Preheat oven to 400 degrees F/205 degrees C and spray an aluminum lined cookie sheet with non-stick cooking spray.
Mix spinach, pepperoni, pizza sauce, black olives and cheese together in a bowl.
Make egg wash: Add water to egg and beat together for a few seconds.
Cut pitas in half, then open (use a knife to gently slice open if necessary) each pita and stuff it with about 3 tbsps of the filling * Do not overfill or it will be too difficult to seal and will rip.
Seal the pita with the egg wash by running the egg wash inside the rim of the pita on each side with a pastry brush. Be careful not to use too much and 'soak it' or it will get soggy and fall apart. Then brush egg wash over the pita until it's covered, but not soaked.
Take a fork and press down along the cut of the pita (on the straight side), as you would a pie crust, sealing it in.
Sprinkle each pita with parmesan cheese, distributing equally between the pitas. Bake in preheated oven for 15 minutes.
Serve hot as a meal or snack with raw veggies (like carrots and celery) and berries or pack for a lunch (they can be reheated or eaten cold). You can also freeze them.

Notes

🌡️STORING

Fridge: you can keep these in the fridge for up to 3 days in a sealed container
Freezer: you can freeze these pizza pops for up to 3 months in a sealed container or ziplock bag
Reheating: you can reheat from frozen in the microwave for 1-2 minutes, depending on your microwave.
To keep warm: Wrap in aluminum foil before adding to an insulated lunch bag. *Do not reheat with aluminum foil

Expert Recipe Tips:

Don’t overfill the pita – 3 tablespoons per half pita is the sweet spot. Too much filling will cause the bread to tear or leak while baking.
Warm the pita slightly before filling – a few seconds in the microwave makes the pita more pliable and easier to open without ripping.
Use an egg wash sparingly – brush just enough to seal and lightly coat the outside. Too much liquid will make the pita soggy and harder to crisp.
Press firmly with a fork – when sealing the cut side of the pita, really press down to “crimp” the edges, like a pie crust, to help lock in the filling.
Sprinkle Parmesan before baking – this not only adds flavor but also creates a golden, crisp exterior.
Line your baking sheet with foil or parchment – this prevents sticking and makes cleanup easier if any filling does escape.
Cool before packing in a lunchbox – if they go in too warm, condensation can make the pita soggy. Let them rest for at least 5 minutes first.
Make a big batch and freeze – they freeze beautifully, so double the recipe and store extras for quick grab-and-go meals.

Nutrition