Stuffed Pita

MAKES: 6 large pitas

TIME: 20 minutes with premade dough

This half-open bread with the filling partially enclosed and baked right into the dough is a street treat found throughout the eastern Mediterranean, ideal for lunch or a snack. Or cut the hearty pitas into wedges to serve at parties or picnics; they’re also great at room temperature.

1 recipe pita dough

2 cups crumbled feta or blue cheese

4 tablespoons (1/2 stick) butter at room temperature

4 eggs

1 cup snipped fresh dill

Freshly ground black pepper

Lightly toasted sesame seeds (see The Nut and Seed Lexicon; optional)

When you reach Step 5 in making pita, put the feta, butter, eggs, and most of the dill in a bowl, along with a good sprinkling of black pepper; stir to combine. Put a portion of this filling on each of the disks and bring the sides up to seal; do not enclose entirely (the traditional filled pita is longer than it is wide, kind of boat shaped; you can make any shape you want).

Bake as you would pita, but for a little bit longer, perhaps 10 minutes. Sprinkle with the remaining dill and a few sesame seeds and eat hot or at room temperature.