Filled Pita Pockets

For the Spinach-Feta Filling

• Let the spinach thaw and squeeze out the excess water to prevent the mixture from becoming too moist.
• Cut the feta cheese into small cubes and add to the spinach.
• Add the cream cheese, mix everything well, and season with a bit of salt, pepper, and nutmeg.

For the Ham-Cheese Filling

• Cut the cooked ham into small cubes, add the cream cheese and grated cheese, and mix well.
• Season with a bit of salt and pepper.

For the Final Preparation

• Slightly moisten the pita pockets according to the instructions and warm them briefly so they become soft and easier to fill.
• Make a cut on one side with a sharp knife, carefully open the pita pockets, and fill them with the hearty fillings.
• Simply place the filled pita pockets on the grill and turn them occasionally so that both sides are lightly toasted.