Crispy Pita with Chicken & Feta Recipe
Crispy Pita with Chicken & Feta is a deliciously savory dish featuring tender chicken mince combined with creamy feta cheese, fresh herbs, and zesty lemon, all stuffed inside warm pita pockets. These pockets are pan-fried for a golden crisp and finished in the oven for extra crunch, creating a perfect balance of textures and flavors. Ideal as a satisfying snack or light meal, served best with a refreshing tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Filling
- 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
For Cooking
- 3 tbsp Olive Oil, for frying
- 4 pieces Pita Bread, sliced in half to create pockets
Instructions
- Prepare the filling: In a large mixing bowl, combine the chicken mince, crumbled feta cheese, finely chopped red onion, minced garlic, lemon juice, lemon zest, chopped fresh mint, and parsley. Season the mixture with salt and mix thoroughly to incorporate all the ingredients evenly.
- Stuff the pita pockets: Slice each pita bread in half to create pocket openings. Gently open each pita pocket and spoon the prepared chicken and feta filling inside. Carefully seal the edges without overfilling to prevent the stuffing from spilling out during cooking.
- Pan-fry the pockets: Heat olive oil in a large skillet over medium heat until hot. Place the stuffed pita pockets in the skillet and cook for 3-4 minutes on each side. Fry until they turn golden brown and crispy, ensuring the filling inside cooks through.
- Bake for extra crispiness: Preheat your oven to 180°C (350°F). Transfer the pan-fried pita pockets to a baking sheet and bake them for 10-15 minutes. This step helps to enhance the crispiness of the pita and ensures the filling is fully warmed.
- Serve: Remove the crispy pita pockets from the oven and let them cool slightly for a minute. Serve warm, ideally accompanied by a side of refreshing tzatziki sauce for dipping.
Notes
- The chicken mince should be lean for the best texture and to prevent excess grease during frying.
- If you prefer, substitute fresh herbs with dried but reduce the quantity by half to avoid overpowering flavors.
- Ensure the pita pockets are sealed well but avoid overstuffing to maintain their shape while cooking.
- To make this dish gluten-free, use gluten-free pita bread alternatives.
- This recipe pairs wonderfully with a dollop of homemade or store-bought tzatziki sauce.
Keywords: Crispy Pita, Chicken Mince, Feta Cheese, Mediterranean, Stuffed Pita, Pan-fried, Easy Dinner
