This Greek Pita recipe is my new summer obsession. Stuffed with feta and dill, they are so flavourful and a real crowd pleaser. They are delicious on their own, but they also pair well as a meal. I like to enjoy them with hummus, grilled veggies, grilled halloumi and pickled onions – here’s my recipe for pickled onions.
Why you’ll love this dill & feta Greek Pita recipe
You’ll love this recipe because it’s easy to make, and levels up the regular pita. If you make the base pita recipe (without the stuffing), they freeze really well. I like to make a bunch, freeze them, and simply reheat on a pan, in the oven or on the BBQ, and they taste like they’re freshly made.
I have not tried freezing these stuffed ones – mainly because I never have any left to freeze (they’re that good!), but also because I don’t think cheese freezes well. So I would suggest, refrigerating any leftovers and eating within 2-3 days.
What you need to make this recipe
Flour: I use all-purpose flour because I have it in the house. They turn out wonderfully every time. You could also replace some of the all-purpose flour with whole wheat flour if you want to add a little more fibre.
Yeast: Quick rise instant yeast is the way to go with this recipe. It allows for a quicker rise time, and means these pitas don’t take too long to make.
Warm water: You want your water to be ‘bathtub water’ warm. Not too hot or you’ll kill your yeast, and not too cold or it won’t be activated.
Feta: I prefer a full-fat feta to a low-fat version. Make sure it’s very well crumbled before mixing in your dill. This will allow for easier stuffing, and more even cooking.
Dill: I have only tried this recipe with fresh dill. I just roughly chopped mine.
Bench scraper & food scale: These are essential tools if you want to get into baking. I use them for everything. The bench scraper is perfect for dividing your dough, as well as scraping excess flour and dough from your counters/table. The food scale is crucial if you’re using a recipe where the ingredients are measured by weight instead of volume. I also use the scale to ensure whatever I am dividing (pitas, pretzels, pizza dough, etc) is divided into equal amounts.
Are Greek pitas healthy?
They absolutely can be! Homemade pitas are a good source of carbohydrates, and if you enjoy them with a source of protein and lots of veggies, they will be a part of a well balanced meal.
Is this Greek pita recipe vegan?
This recipe is not vegan. It contains feta in the stuffing. However, the base pita recipe is vegan. To make this entire recipe vegan, you could try using a vegan feta cheese. I have not tried this, so I can’t confirm if it works or not, but it might be worth a try.
Do Greek pitas open?
Some pitas do open, allowing for you to stuff them with toppings. These pitas are already stuffed with feta & dill, so there is no need to open them up. I like to add my topping right on top and enjoy them that way.
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Dill & Feta Stuffed Greek Pita
- 1 Tbsp maple syrup
- 1 ½ cups warm water, divided
- 2 tsp quick rise instant yeast
- 4 cups all purpose flour
- 2 tsp salt
- 2 Tbsp olive oil, more for the bowl
- 1 cup feta, crumbled
- ¼ cup fresh dill, chopped packed
- To a large bowl add maple syrup, ½ cup warm water and yeast. Let sit for 2-3 minutes.
- Add flour, salt, olive oil and remaining 1 cup warm water (you'll likely need to get new water, because your original will have cooled). Combine well with your hands. Once all the flour is mixed in, transfer to a lightly floured surface and knead until dough comes together and is smooth and elastic, about 3-5 minutes. Transfer to a lightly oiled large bowl.
- Let rest for about 1 hour, or until doubled in size.
- Meanwhile, make your stuffing. Add your crumbled feta to a small bowl (make sure the feta is well crumbled into very small pieces), and then add your dill. Mix until they are well combined. Set aside in the fridge.
- Once your has double in size, turn it out onto a lightly floured surface. Using a bench scraper, divide your dough into 10 equal sized pieces. Each one will be about 95-100g. Then shape each piece into a ball.
- Working with one ball at a time, gently press your thumbs into the centre of the ball, and then work around the ball to create a bowl-like shape. Add 1 Tbsp of your feta and dill mixture into the centre of the dough and then gently pinch the edges back together to close the dough and lock the stuffing inside. Once the stuffing is securely in place, roll the dough back into a ball. Repeat this process with each dough ball.
- Once your dough balls are stuffed, use your hands or a rolling pill to shape them into pitas. Aim for 6" into diameter. They don't have to be perfect circles. And some feta might peek through or come through the dough. That's fine.
- Lightly brush both sides of the pitas with olive oil.
- Put a large frying pan over medium heat. Let the pan get hot before placing the first pita on it. Once one side is golden brown, flip over and cook the other side. The first one will take the longest, but you will cook each side about 2-4 minutes, or until golden brown. You don't want the heat too high, or the outsides will burn without cooking the inside.
- Remove from the heat and place on a wire rack to cool. Repeat with all 10 pitas.
- Enjoy them on their own, or as a meal with some grilled veggies, halloumi, hummus, tzatziki and pickled onions.
- Refrigerate any leftovers, and enjoy within 2-3 days. Reheat in the oven, frying pan or the BBQ.
If you try these Dill & Feta Stuffed Greek Pitas , take a picture and share them with me over on IG @harvesttablenutrition. I love to see all your creations.