Crispy Pita with Chicken & Feta Recipe
This Crispy Pita with Chicken & Feta is a deliciously flavorful dish featuring lean chicken mince combined with creamy feta cheese, fresh herbs, and bright lemon notes. The filling is stuffed into pita pockets, pan-fried until golden, then finished in the oven for extra crispiness. Perfect as a satisfying snack or light meal, served warm with tzatziki sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (4 stuffed pita pockets) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Filling
- 500 g Chicken Mince (Lean, tender choice)
- 150 g Feta Cheese (Creamy, tangy touch)
- 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 (Adds refreshing note)
- 2 tbsp Fresh Parsley (Mildly peppery flavor)
For Cooking
- 3 tbsp Olive Oil (For frying)
- 4 pieces Pita Bread (Outer layer for filling)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the ground chicken, crumbled feta, finely chopped red onion, minced garlic, lemon juice, lemon zest, fresh mint, and fresh parsley. Season generously with salt and mix thoroughly until all ingredients are well incorporated.
- Stuff the Pita: Slice each pita bread in half carefully to create pockets. Gently open the pockets and spoon an even amount of the chicken and feta filling inside each. Seal the edges gently to keep the filling inside.
- Pan-Fry the Stuffed Pitas: Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the stuffed pita pockets in the skillet. Cook for 3-4 minutes on each side or until the bread turns golden brown and crispy.
- Bake for Extra Crispiness: Preheat your oven to 180°C (350°F). Transfer the pan-fried pita pockets to a baking sheet and bake for an additional 10-15 minutes to achieve an extra crispy texture throughout.
- Serve: Remove the crispy pita pockets from the oven and let them cool for a minute. Serve warm, ideally with a side of refreshing tzatziki sauce for dipping.
Notes
- Use fresh herbs like mint and parsley for the best flavor.
- Do not overstuff the pita pockets to prevent the filling from falling out during cooking.
- Ensure the olive oil is hot before frying to achieve a perfectly crisp and golden crust.
- Serve immediately to enjoy the best texture and flavor.
Keywords: Crispy pita, chicken mince, feta cheese, Mediterranean recipe, stuffed pita, pan-fried pita, easy dinner, quick meal
