Cheese-Filled Pita

1. 1

   Combine the feta, butter, eggs, and most of the dill in a bowl, along with a good sprinkling of black pepper; stir to combine.

2. 2

   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).

3. 3

   Bake as for pita, but for a little bit longer, perhaps 10 minutes.

4. 4

   Sprinkle with the remaining dill and a few sesame seeds if desired and eat hot or at room temperature.

5. 5

   Essentially rolled lahmacun; use the meat filling for Lahmacun (page 566), but proceed as directed for filling and baking pita.

* Per serving · 4 servings · Values may vary.

No additional tips available.