I’m sure you all know what pita bread is. But did you ever try to fill it with feta cheese? 🙂
Feta cheese stuffed pita bread is a very tasty type of bread. It’s very easy to make and you can serve it as a snack or as a starter.
Feta cheese goes very well with spring onions but you can also use fresh dill. Spinach goes well also.
Ingredients for Feta cheese stuffed pita bread:
– 450-500gr flour
– 7gr dried yeast
– 250ml lukewarm water
– 3 tablespoons vegetable oil
– 1 teaspoon of salt
– 1 teaspoon of sugar
– 450gr feta cheese
– 1 bunch of spring onions
How to make Feta cheese stuffed pita bread
How to make the dough
Whisk together flour and dried yeast. Set aside.
Place in a large bowl 250ml lukewarm water, 3 tablespoons vegetable oil, 1 teaspoon salt and 1 teaspoon sugar. Whisk.
Add the flour combined with dried yeast, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, start kneading. Knead until the whole flour is incorporated.
Place the dough in a lightly oiled bowl, cover with plastic wrap and let it rise in a warm place for 45 minutes – 1 hour (or until double in size).
Meanwhile prepare the filling
How to make the filling
Peel and wash the spring onions. Discard the white parts and finely chop the green parts.
Grate the feta cheese and mix it with the chopped spring onions. Set aside.
How to assemble Feta cheese stuffed pita bread
Place the risen dough onto the floured working surface. Divide it into 11 pieces.
Take 1 piece of dough and place it onto the floured working surface. Roll the piece of dough into a circle. Place in center 2 tablespoons of filling. Lift the edges of the circle over the filling and press them. Turn the dough upside down and roll it again into a 1-1.5 cm thick circle.
Repeat with the remaining dough and stuffing.
Brush a skillet with vegetable oil and place it over medium-high heat. Lay the pita bread into the hot skillet. Cook until the bread begins to puff up and the bottom has brown spots. Flip the pita bread and cook until the other side has also brown spots.
Repeat with the remaining pita bread.
Serve warm or at room temperature, as a snack or as a starter.