Here’s how to wrap up your Twelve Days of Christmas Meze with a festive twist on your pita bread recipe. These Fluffy Pita Breads Stuffed with Feta Cheese Filling are the perfect addition to any holiday table! Interestingly, this recipe is versatile and works wonderfully with leftover tiropita or spanakopita filling. You can also try using my Kalamata tapenade dip recipe as a filling for a tangy option. I hope you enjoy this fun stuffed pita bread recipe!

Day 11- Stuffed Pita Bread Recipe

Servings: 5-6

Ingredients:

• 2 teaspoons active dry yeast
• 1 tablespoon of honey or sugar
• 1 cup warm water
• 2 cups all-purpose flour
• 1 cup of semolina (reserve more for dusting)
• 1 teaspoon of sea salt
• 2 tablespoons of olive oil
• See the feta-filling recipe below! 

Method:

1. In a bowl of a stand mixer place the yeast, honey, and warm water together and slightly mix. Let the mixture sit for 5 minutes until light and bubbly.
2. Once the mixture is foamy, add the flour, olive oil, and salt. Mix while using the dough hook attachment. Mix for about 7-8 minutes until the dough is smooth. You can also make this by hand.
3. Place dough inside a lightly greased bowl, and cover it with plastic wrap. Let the double in size in a warm place in your kitchen. Place dough on a lightly floured surface.
4. Gently roll and stretch the dough into a 12-inch rope. With a sharp knife, divide the dough into 10 pieces. Roll each piece into a small ball.
5. With your hand or rolling pin, make each ball into a 7-inch circle. Place the dough onto a baking sheet, and cover it with a towel. Let the pita rise for about 10 minutes or until puffy.
6. Add a heaping tablespoon of the filling to the center of the pita bread. Gently pull the edges of the dough over the filling, pinching to seal. Roll the dough into a ball and flatten slightly, ensuring the filling doesn’t escape. If the dough is too sticky, dust your surface with flour.
7. Heat a large pan over medium heat with a drizzle of olive oil. Cook each pita for 3-4 minutes per side or until golden and puffed. Make sure the inside dough is cooked thoroughly, and if not continue cooking.
8. Serve warm, and I love to drizzle honey over the top with sesame seeds. Store leftover pita in an airtight container at room temperature for up to 3 days. You can freeze uncooked stuffed pita, but make sure the pitas are separated by a piece of parchment paper in between to keep them from sticking.

Creamy Spicy Feta Filling Recipe:

Ingredients:

•  2 tablespoons of lemon juice
• 1/4 cup of olive oil + 1 tablespoon to drizzle over the dip
• 2 cups of feta cheese
• 1/2 cup of Fage plain yogurt
• 1 large garlic clove, peeled
• 1 or 2 jalapenos, halved and seeded (use 1 if you do not want it spicy)
• Pinch of paprika powder
• Salt & Pepper to taste

Method:

1. In a blender combine all ingredients and blend until smooth.
2. Use the spatula to mix the ingredients. Then blend again if needed. Set aside until your pita bread is ready.

Pita bread recipe please click here.

Notes:

• You can use any filling you like for this stuffed pita bread! I love spinach and feta, creamy feta, or Kalamata dip!
• If you make the pita bread the day before, the bread doesn’t have to be proofed before you fill it. Just make sure you remove it from the refrigerator at least 30 minutes before you make the stuffed pita.
• These are perfect on a holiday table! I like to cut my pita into 4 triangles for finger food bites.
• Make these larger pitas by rolling them out into 9-inch rounds. You can customize them to suit your preferences—any way you like! I posted a video on Instagram tonight to highlight the big stuffed pita breads!