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Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 2 cups crumbled feta or blue cheese
- 4 tablespoons (1/2 stick) butter, at room temperature
- 4 eggs
- 1 cup snipped fresh dill
- Black pepper to taste
- 1 recipe Pita (page 568), prepared through step 5
- Lightly toasted sesame seeds (page 596), optional
Method
- Combine 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 prepared pita 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 for pita, but for a little bit longer, perhaps 10 minutes.
- Sprinkle with the remaining dill and a few sesame seeds if desired and eat hot or at room temperature.
- Essentially rolled lahmacun; use the meat filling for Lahmacun (page 566), but proceed as directed for filling and baking pita.
