Crispy Pita with Chicken & Feta Recipe
This Crispy Pita with Chicken & Feta is a delicious Middle Eastern-inspired dish featuring a flavorful mixture of lean ground chicken, tangy feta cheese, fresh herbs, and zesty lemon, all stuffed inside pita pockets. The pockets are pan-fried until golden and crispy, then baked to perfection, offering a perfect balance of textures and vibrant flavors. Ideal for a satisfying lunch or dinner, served warm with a refreshing tzatziki sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 stuffed pita pockets (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Low Fat
Ingredients
Scale
Filling
- 500 g Chicken Mince (Lean, tender choice)
- 150 g Feta Cheese (Creamy, tangy touch, crumbled)
- 1 medium Red Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 tbsp Lemon Juice (Brightens the dish)
- 1 tsp Lemon Zest (For added brightness)
- 2 tbsp Fresh Mint (Chopped, adds refreshing note)
- 2 tbsp Fresh Parsley (Chopped, mildly peppery flavor)
- Salt (to taste)
Other Ingredients
- 3 tbsp Olive Oil (For frying)
- 4 pieces Pita Bread (Halved to create pockets)
- Tzatziki Sauce (For serving, optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the ground chicken, crumbled feta cheese, finely chopped red onion, minced garlic, lemon juice, lemon zest, chopped fresh mint, and parsley. Season generously with salt and mix thoroughly until all ingredients are well incorporated.
- Stuff the Pita: Slice each pita bread piece in half to create pockets. Carefully open each pocket and spoon an even amount of the chicken and feta filling inside. Gently press and seal the edges to ensure the filling stays inside during cooking.
- Heat the Oil: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat until shimmering but not smoking, ready for frying the stuffed pita pockets.
- Pan-Fry the Pita: Place the stuffed pita pockets in the hot skillet. Cook for about 3-4 minutes on each side, or until each side is golden brown and crispy. This step helps develop a crunchy exterior while cooking the filling lightly.
- Bake for Extra Crispiness: Preheat your oven to 180°C (350°F). Transfer the pan-fried pita pockets onto a baking sheet. Bake in the oven for an additional 10-15 minutes to ensure the filling is cooked through and the exterior becomes extra crispy.
- Serve: Remove the baked pita pockets from the oven and let them cool for a minute. Serve warm with a side of tzatziki sauce for dipping or spreading, enhancing the flavor profile with a creamy, tangy complement.
Notes
- Use lean chicken mince for a healthier, tender filling.
- Feta cheese adds a creamy, tangy flavor that balances the chicken.
- Be careful not to overfill the pita pockets to prevent breaking during cooking.
- For a vegetarian version, substitute chicken with chickpeas or mashed beans.
- Serve with fresh salad or a yogurt-based dip for a complete meal.
- Adjust salt according to the saltiness of feta cheese to avoid oversalting.
Keywords: Crispy pita, chicken mince recipe, feta cheese, stuffed pita, Middle Eastern food, crispy sandwich, quick dinner, healthy chicken recipe
