Parsley and Feta on Pita Bread

Feta and Parsley on Pita Bread by Tiny Chili Pepper

I love the scent of parsley, especially right after picking. One of the things I like to do with the herb is to mix it with feta cheese, fold it in filo dough sheets, and bake them—just like in the Turkish baked borek. This time, I wanted to try something different with the mixture. So, I spread it on a few pita bread, topped the bread with cherry tomatoes, and baked them. Oh, what a fantastic aroma they created as they cooked in the oven! They tasted delicious too. The fresh herb and tomato definitely added more complexity to the salty white cheese melted on the warm bread.

Feta Parsley by Tiny Chili Pepper

Here’s how I did mine:

(serve 2)

I used:

  • A handful of parsley (just the leaves)
  • About 4 oz. of feta cheese (I bought one of those 8 oz. plain regular chunk)
  • Olive oil
  • 3 pita bread
  • Cherry tomatoes

Then I heated the oven to 400 degrees Fahrenheit, mixed/chopped the parsley and feta in a food processor, brushed the pita bread with olive oil, spread the cheese mixture on it, topped with cherry tomatoes, and baked for 6-7 minutes.

Thank you for visiting!

Parsley Feta Pita by Tiny Chili Pepper

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