Dill & Feta Stuffed Greek Pita
These pitas are flavourful and perfect to enjoy on their own, or use as a base to build a meal. I make them by hand, but you could make the dough in a stand mixer with a dough hook.
Servings: 10 pitas
Calories: 260kcal
Ingredients
- 1 Tbsp maple syrup
- 1 ½ cups warm water, divided
- 2 tsp quick rise instant yeast
- 4 cups all purpose flour
- 2 tsp salt
- 2 Tbsp olive oil, more for the bowl
- 1 cup feta, crumbled
- ¼ cup fresh dill, chopped packed
Instructions
- To a large bowl add maple syrup, ½ cup warm water and yeast. Let sit for 2-3 minutes.
- Add flour, salt, olive oil and remaining 1 cup warm water (you'll likely need to get new water, because your original will have cooled). Combine well with your hands. Once all the flour is mixed in, transfer to a lightly floured surface and knead until dough comes together and is smooth and elastic, about 3-5 minutes. Transfer to a lightly oiled large bowl.
- Let rest for about 1 hour, or until doubled in size.
- Meanwhile, make your stuffing. Add your crumbled feta to a small bowl (make sure the feta is well crumbled into very small pieces), and then add your dill. Mix until they are well combined. Set aside in the fridge.
- Once your has double in size, turn it out onto a lightly floured surface. Using a bench scraper, divide your dough into 10 equal sized pieces. Each one will be about 95-100g. Then shape each piece into a ball.
- Working with one ball at a time, gently press your thumbs into the centre of the ball, and then work around the ball to create a bowl-like shape. Add 1 Tbsp of your feta and dill mixture into the centre of the dough and then gently pinch the edges back together to close the dough and lock the stuffing inside. Once the stuffing is securely in place, roll the dough back into a ball. Repeat this process with each dough ball.
- Once your dough balls are stuffed, use your hands or a rolling pill to shape them into pitas. Aim for 6" into diameter. They don't have to be perfect circles. And some feta might peek through or come through the dough. That's fine.
- Lightly brush both sides of the pitas with olive oil.
- Put a large frying pan over medium heat. Let the pan get hot before placing the first pita on it. Once one side is golden brown, flip over and cook the other side. The first one will take the longest, but you will cook each side about 2-4 minutes, or until golden brown. You don't want the heat too high, or the outsides will burn without cooking the inside.
- Remove from the heat and place on a wire rack to cool. Repeat with all 10 pitas.
- Enjoy them on their own, or as a meal with some grilled veggies, halloumi, hummus, tzatziki and pickled onions.
- Refrigerate any leftovers, and enjoy within 2-3 days. Reheat in the oven, frying pan or the BBQ.
Nutrition
Serving: 1pita | Calories: 260kcal
