Vegetarian feta and courgette pitta pockets

    25 min

    These quick and easy vegetarian pitta pockets are a fun way to eat your veggies and are full of lovely flavours and textures. Let your kids build their own for even more of a veggie-eating incentive!


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, halved and sliced
    • 1 red pepper, seeded and sliced
    • 4 small courgettes, cut into strips
    • 1/4 teaspoon ground cumin
    • 1 pinch turmeric
    • salt and pepper, to taste
    • 4 pitta breads
    • 1 feta cheese, cut into 12 thin slices
    • For the yoghurt sauce
    • 100g natural yoghurt
    • 2 teaspoons lemon juice
    • 1 garlic clove, minced
    • 1 tablespoon fresh chives, chopped
    • salt and pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large frying pan over a medium heat, warm the oil and cook and stir the onion for 5 minutes until soft.
    2. Add pepper and courgette and cook for about 10 minutes stirring occasionally until the vegetables are soft. Season with cumin, turmeric, salt and pepper and set aside.
    3. For the yoghurt sauce:

    4. While the vegetables are cooking prepare the yoghurt sauce by mixing the yoghurt, lemon juice, garlic and chives in a small bowl. Season with salt and pepper.
    5. Place pitta breads under the grill to warm them up. Remove from the heat, open and spread the inside with the yoghurt sauce. Fill with fried vegetables and feta slices. Spoon some more yoghurt sauce on top and serve immediately.

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