Crispy Pita with Chicken & Feta Recipe
This Crispy Pita with Chicken & Feta recipe is a delightful fusion of tender, flavorful ground chicken mixed with creamy feta cheese and fresh herbs, all stuffed into pita bread pockets. Pan-fried to a golden crisp and finished in the oven for extra crunch, these savory arayes make a perfect appetizer or light meal, bursting with Mediterranean flavors and an irresistible texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
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 (Freshly squeezed)
- 1 tsp Lemon Zest
- 2 tbsp Fresh Mint (Chopped)
- 2 tbsp Fresh Parsley (Chopped)
- Salt to taste
For Cooking
- 3 tbsp Olive Oil (For frying)
- 4 pieces Pita Bread (Halved to create pockets)
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, and chopped fresh mint and parsley. Add salt to taste and mix everything thoroughly until well incorporated.
- Stuff the pita pockets: Slice each pita bread into halves carefully to form pockets. Gently open each pita pocket and spoon the prepared chicken and feta filling inside, then seal the edges carefully to prevent the filling from spilling out during cooking.
- Fry the stuffed pitas: Heat olive oil in a large skillet over medium heat until hot. Place the stuffed pita pockets carefully in the pan and cook for 3 to 4 minutes on each side or until they turn a golden brown and crispy.
- Finish by baking: Preheat your oven to 180°C (350°F). After frying, transfer the crisped pita pockets onto a baking sheet and bake them in the oven for 10 to 15 minutes. This extra step ensures the inside is fully cooked and the exterior is extra crispy.
- Serve warm: Remove the crispy pita filled with chicken and feta from the oven and let them cool slightly for a minute. Serve warm alongside a refreshing tzatziki sauce or your preferred dip.
Notes
- Use lean chicken mince for a healthier and tender filling.
- Ensure the pita pockets are sealed well to avoid filling leakage during frying.
- For an extra herby taste, you can add more fresh mint or parsley according to preference.
- Olive oil can be substituted with a mild vegetable oil if preferred.
- If you prefer a spicier flavor, consider adding a pinch of chili flakes or paprika into the filling.
Keywords: Crispy Pita, Chicken and Feta, Meditteranean, Arayes, Stuffed Pita, Pan Fried, Oven Baked
