Name: Crispy Pita with Chicken & Feta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 500 g Chicken Mince, lean and tender; 150 g Feta Cheese, crumbled; 1 medium Red Onion, finely chopped; 2 cloves Garlic, minced; 1 tbsp Lemon Juice, fresh; 1 tsp Lemon Zest; 2 tbsp Fresh Mint, chopped; 2 tbsp Fresh Parsley, chopped; Salt, to taste; 3 tbsp Olive Oil, for frying; 4 pieces Pita Bread, sliced in half to create pockets

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Introduction

Crispy Pita with Chicken & Feta is a delightful Middle Eastern-inspired dish that combines tender, flavorful filling with a perfectly golden, crunchy pita exterior. This recipe is quick to make and perfect for a tasty lunch or light dinner.

Three golden-brown fried stuffed pastries are placed on a white plate on a white marbled surface. Each pastry has a thick, crispy outer layer with a slightly uneven texture and some darker browned spots. Two of the pastries are cut open to show the filling inside, which has two layers: a crumbly cooked filling in light brown color mixed with small green herbs, layered with soft white cheese mixed with fresh leafy green pieces, creating a fresh and rich contrast inside the crispy dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g chicken mince (lean, tender choice)
150 g feta cheese (creamy, tangy touch)
1 medium red onion (finely chopped)
2 cloves garlic (minced)
1 tbsp lemon juice (brightens the dish)
1 tsp lemon zest (for added brightness)
2 tbsp fresh mint (adds refreshing note)
2 tbsp fresh parsley (mildly peppery flavor)
3 tbsp olive oil (for frying)
4 pieces pita bread (outer layer for filling)

Instructions

Step 1: In a large mixing bowl, combine the chicken mince, crumbled feta, finely chopped red onion, minced garlic, lemon juice, lemon zest, fresh mint, and parsley. Season with salt and mix thoroughly.
Step 2: Slice each pita bread in half to create pockets. Carefully open each pocket and spoon the chicken and feta filling inside. Gently seal the edges.
Step 3: Heat olive oil in a large skillet over medium heat. When hot, place the stuffed pita pockets in the pan and cook for 3-4 minutes on each side until they turn golden brown.
Step 4: For extra crispiness, preheat your oven to 180°C (350°F). After frying, transfer the pita pockets to a baking sheet and bake for 10-15 minutes.
Step 5: Remove from the oven and let cool for a minute. Serve warm, ideally with a side of tzatziki sauce.

Tips & Variations

Use whole wheat pita for a nuttier flavor and added fiber.
Swap chicken mince with ground lamb or beef for a richer taste.
Add a pinch of chili flakes into the filling for a subtle spicy kick.
Include chopped tomatoes or cucumber inside the pita before serving for extra freshness.
If you prefer, bake the filled pitas directly without frying for a lighter version.

Storage

Store leftover crispy pitas in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 180°C (350°F) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the pita soggy.

How to Serve

The image shows four folded flatbreads on a white plate placed on a white marbled surface. Each flatbread has a golden-brown grilled outer layer with some darker brown spots, indicating a crispy texture. Inside the flatbread, there are visible layers of white, crumbly cheese mixed with green herbs and pieces of grilled chicken that appear tender and lightly charred. The flatbreads are cut in half, showcasing the filling inside, and arranged overlapping each other to create depth in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the chicken and feta filling can be made a few hours ahead and refrigerated. Bring it to room temperature before stuffing the pita for best results.

Is it possible to make this dish gluten-free?

To make this gluten-free, use gluten-free pita bread or substitute with gluten-free flatbreads. Ensure all other ingredients are naturally gluten-free.