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Vegetable and feta pitta breads recipe

Vegetable and feta pitta breads recipe

12 ratings

See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 261 calories / serving
  • Healthy


  • 2 large pitta breads, halved
  • 50ml olive oil
  • 1 large red pepper, de-seeded and chopped
  • 1 large yellow pepper, de-seeded and chopped
  • 100g feta, diced
  • 1 medium courgette, de-seeded and diced
  • sprigs of basil, to garnish
  • salt
  • pepper
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    4g 22%
  • Sugars

    7g 7%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 31.7g Protein 9.6g Fibre 2.6g


  1. Pre-heat the oven to 190°C.
  2. Arrange all the vegetables in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.
  3. Remove from the oven and leave to cool for 10-15 minutes. Once cool, spoon into a bowl and stir through the feta. Spoon into the pitta halves and garnish with sprigs of basil leaves before serving.

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