Mediterranean feta and dill stuffed pita boats are my twenty-minute weeknight rescue: pita dough filled with a rich mix of feta, butter, egg, and snipped dill, baked until puffed and golden, then showered with sesame seeds. They look bakery-fancy and cost almost nothing in effort.
Tired of the same old sandwich for lunch? Let’s transport your taste buds to the sunny Mediterranean! Imagine a warm, fluffy pita, baked with a savory, cheesy filling of salty feta, fresh dill, and rich butter, all bubbling together into a handheld delight. Inspired by the incredible street food of the eastern Mediterranean, these stuffed pita ‘boats’ are a game-changer for quick lunches, satisfying snacks, or even as a unique party appetizer. Best of all, they come together in just 20 minutes using your favorite pita dough!
Ingredients
• MAKES: 6 large pitas
• TIME: 20 minutes
• 1 recipe pita dough, or 1 lb / 450g store-bought pizza dough
• 2 cups / 280g (9.9 oz) crumbled feta cheese
• 4 tablespoons / 57g (2.01 oz) unsalted butter, at room temperature
• 4 large eggs
• 1 cup (240 ml) fresh dill, snipped, plus more for garnish
• Freshly ground black pepper, to taste
• 2 tablespoons (30 ml / 1 fl oz) toasted sesame seeds, for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Divide your pita dough into 6 equal portions. On a lightly floured surface, roll each portion into a 6-inch / 15cm disk.
3. In a medium bowl, combine the crumbled feta, room temperature butter, eggs, and most of the fresh dill (reserve about 2 tablespoons / 30 ml / 1 fl oz for garnish). Season generously with freshly ground black pepper and stir until well combined.
4. Spoon an equal portion of the filling onto the center of each dough disk. Fold two opposite sides up and pinch the ends together to create an open, boat-like shape, leaving the filling exposed in the middle.
5. Carefully transfer the stuffed pitas to the prepared baking sheet. Bake for 10-12 minutes, or until the dough is golden brown and the filling is set and bubbly.
6. Remove from the oven and sprinkle with the remaining fresh dill and optional toasted sesame seeds. Serve warm or at room temperature.
Nutritional Information
• (per pita)
• Calories: 450 kcal
• Protein: 18g
• Fat: 25g
• Carbohydrates: 38g
• Fiber: 3g
• Disclaimer: is an estimate and will vary based on the specific and pita dough used.
Pro Tips
• For a tangier bite, use a high-quality sheep’s milk feta. You can also swap half the feta for crumbled goat cheese for a different flavor profile.
• Boost the veggie content by mixing in 1/2 cup (480 ml) of finely chopped spinach (squeezed dry of all moisture) or some sautéed onions into the feta mixture.
• If using store-bought pizza dough, let it rest at room temperature for 20-30 minutes before rolling. This relaxes the gluten and makes it much easier to shape without it springing back.
• These pitas are fantastic for meal prep. Bake a batch and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore their crispness.
FAQ
Q: Is this a good high-protein vegetarian recipe
A: Absolutely! Each pita boat contains approximately 18g (0.63 oz) of protein, primarily from the feta cheese and eggs, making it a fantastic and satisfying high-protein vegetarian meal for lunch or a light dinner.
Q: Can I make these stuffed pita boats vegan
A: This specific recipe relies heavily on dairy and eggs for its classic texture. For a vegan version, you would need to use a high-quality vegan feta, plant-based butter, and an egg substitute. The flavor and texture will be different, but it can be adapted for a plant-based diet.
Q: How do I store and reheat these feta pitas
A: These pita boats are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 3 days. For the best taste, reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until warm and the dough is crisp. We don’t recommend microwaving as it can make the pita soggy.
Q: What other vegetarian fillings can I add
A: This recipe is very versatile. To boost the veggie content, you can mix in 1/2 cup (480 ml) of finely chopped spinach (squeezed completely dry), sautéed onions, chopped sun-dried tomatoes, or Kalamata olives into the feta mixture before baking.
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Mediterranean Feta and Dill Stuffed Pita Boats
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Divide your pita dough into 6 equal portions. On a lightly floured surface, roll each portion into a 6-inch / 15cm disk.
- In a medium bowl, combine the crumbled feta, room temperature butter, eggs, and most of the fresh dill (reserve about 2 tablespoons / 30 ml / 1 fl oz for garnish).
- Season generously with freshly ground black pepper and stir until well combined.
- Spoon an equal portion of the filling onto the center of each dough disk.
- Fold two opposite sides up and pinch the ends together to create an open, boat-like shape, leaving the filling exposed in the middle.
- Carefully transfer the stuffed pitas to the prepared baking sheet.
- Bake for 10-12 minutes, or until the dough is golden brown and the filling is set and bubbly.
- Remove from the oven and sprinkle with the remaining fresh dill and optional toasted sesame seeds.
- Serve warm or at room temperature.
