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Mediterranean Feta and Dill Stuffed Pita Boats – vegetarian recipe
Stav Kogan

Mediterranean Feta and Dill Stuffed Pita Boats

Transport your taste buds with these savory feta and dill stuffed pita 'boats'. A warm, fluffy pita baked with a cheesy, herby filling, ready in just 20 minutes. Perfect for a quick lunch, snack, or unique party appetizer.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 large pita
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 recipe pita dough, or 1 lb / 450g store-bought pizza dough
  • 2 cups (280 g / 9.9 oz) crumbled feta cheese
  • 4 tablespoons (57 g / 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)
  • 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.

Method
 

  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).
  4. Season generously with freshly ground black pepper and stir until well combined.
  5. Spoon an equal portion of the filling onto the center of each dough disk.
  6. Fold two opposite sides up and pinch the ends together to create an open, boat-like shape, leaving the filling exposed in the middle.
  7. Carefully transfer the stuffed pitas to the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the dough is golden brown and the filling is set and bubbly.
  9. Remove from the oven and sprinkle with the remaining fresh dill and optional toasted sesame seeds.
  10. Serve warm or at room temperature.

Nutrition

Calories: 450kcalCarbohydrates: 38gProtein: 18gFat: 25g

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