Pitta stuffed with ham, feta cheese and basil

    10 min

    Four ingredients that were curiously combined that ended up making the tastiest, quickest, filling supper, lunch or snack. Can be made in the grill on the bbq or while camping in a dry frying pan. This is a flexible recipe that you can modify to your own taste.


    Perthshire, Scotland, UK
    2 people made this

    Serves: 1 

    • 1 wholemeal or white pitta bread
    • 3 slices ham
    • 3 thin slices feta cheese
    • 4 large torn fresh basil leaves, to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Preheat the oven grill. Place the pitta bread under the grill until lighty toasted but not coloured. Lay out the ham slices so they are the about same length as the pitta. Place the thinly sliced feta on top and sprinkle with torn basil leaves.
    2. Remove pitta from the oven and carefully (there will be steam released so you should hold the pitta with a paper towel) slice the pitta open half way to create a pocket.
    3. Fold the ham and feta in half lengthways and losely stuff into the pitta, it should not be compacted.
    4. Shove the pitta back under the grill with the toasted side down and toast to your preference.
    5. Serve with a salad for more of a meal, if not, enjoy them as they are.

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