Mediterranean Veggie Pita Pocket with Feta and Hummus

1.Preheat your oven to 350°F (175°C) if you prefer warm pita pockets. Otherwise, you can serve them cold.

2.In a mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, baby spinach, and kalamata olives.

3.Drizzle the lemon juice over the vegetable mixture and sprinkle with dried oregano, salt, and pepper. Toss everything together until well combined.

4.If you prefer warm pita pockets, place the pita pockets in the oven for about 5 minutes to warm them up.

5.Once warmed, carefully cut each pita pocket in half to create a pocket.

6.Spread a generous layer of hummus inside each pita pocket.

7.Stuff each pocket with the prepared vegetable mixture, ensuring an even distribution of the veggies.

8.Top each stuffed pita with crumbled feta cheese for added flavor and creaminess.

9.Serve immediately, or wrap them in foil for a portable lunch option.