This Easy Pan Pita with Zucchini and Feta Cheese is possibly the fastest savory filo treat you can make right in a skillet, without even turning on the oven! Crispy on the outside, soft and creamy inside, this delicious pan pita delivers authentic Mediterranean flavors with minimal effort!
This recipe is made with a handful of simple ingredients: sharp Greek Feta cheese, crispy, well-seasoned zucchini slices, and layers of crispy filo. These savory mini pites can even be assembled ahead of time and then cooked when you need them in a skillet for a couple of minutes to a golden perfection.
If you are looking for a simple, quick, and satisfying appetizer which will impress your guests, this Easy Pan Pita with Zucchini and Feta Cheese is sure to become a favorite.
Ingredients for the Easy Pan Pita with Zucchini and Feta Cheese
- Filo pastry: you will need only 8 sheets of a package (I used Fillo Factory, all-purpose filo #7 )
- Feta Cheese: Greek Feta cheese in brine, crumbled
- Zucchini: two small, firm zucchini
- Oregano: dried Greek (a classic pairing with the zucchini)
- Olive Oil: extra virgin Greek olive oil to brush on the filo and to sauté the zucchini
- Dill: fresh dill for added flavor (optional)
- Seasoning: sea salt and freshly ground black pepper for the zucchini
How to make the Easy Pan Pita with Zucchini and Feta Cheese
- Cook the sliced zucchini disks until golden brown, turning as needed. When they are ready, remove them from the pan, sprinkle them generously with some salt, pepper, and dried oregano, and place them on paper towels.
- To assemble the pan pites, gather all the components of the dish: crumbled Feta cheese, cooked zucchini, thawed filo, and olive oil
- Place one stack of 4 arranged sheets of filo on a clean surface, sprinkle some crumbled Feta in the middle of the filo stack, followed by some seasoned zucchini disks
- Fold all the edges of the filo stack towards the center to enclose the filling
- You will end up with a square, pouch-like pita, about three to four inches per side.
- Cook the pites over medium heat in a 10″ skillet with olive oil for about 2-3 minutes on each side, or, until golden brown. Once they cool slightly, cut them into quarters and serve warm with some seasoned yogurt or with tzatziki.
How to serve it
You can enjoy these delicious pan pites warm, cut into quarters, with some seasoned Greek yogurt as a tasty, homemade appetizer. You can also serve them for a light lunch next to a crispy lettuce salad, or, a classic Greek peasant salad.
This recipe is a collaboration with Fillo Factory. You can find this favorite filo dough (along with puff pastry) at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 8 sheets of All-Purpose Filo pastry, thawed (I used Fillo Factory)
- 6 oz. Greek Feta Cheese, crumbled
- 10 oz. small-sized zucchini, cut into ¼" disks
- --- sea salt & freshly ground black pepper
- ½ tsp. dried Greek oregano
- ¼ cup extra virgin olive oil (plus some more for the pan)
- 1 TBSP. fresh dill, minced (optional)
- Bring the thawed package of filo to room temperature by removing it from the freezer and leaving it on the counter for about 45 minutes. This will make it pliable and easy to work with.
- Cut the zucchini in thin disks, sprinkle them with some salt, and set them aside for 15 minutes. Pat the slices with paper towels to absorb some of the extra moisture. Place a pan over medium-high heat, add some olive oil to a large pan, and when it is hot, add the zucchini disks. Cook them until golden brown, turning as needed. When they are ready, remove them from the pan, sprinkle them with some salt, pepper and the dried oregano, and place them on paper towels.
- Open the package of filo and remove 4 sheets. Cover the rest so they do not dry out.
- Place the longest side of the stack of filo in front of you and cut the stack in half vertically. This will leave you with two, 14" x 9" stacks of 4 sheets each. Each stack will make one small pan pita.
- Working with the first stack (and keeping the second stack covered), place the first sheet of filo with the shortest side in front of you on a clean surface and brush it lightly with some olive oil. Place a second one on top of the first at a right angle to the first and brush it with some olive oil as well. Place a third one on right angle to the second sheet, brush with olive oil, top with the fourth sheet of filo at the same angle as the first sheet.
- Sprinkle about ¼ of the crumbled Feta in the middle of the filo stack, followed by ¼ of the cooled zucchini disks. If desired, sprinkle a little fresh dill on top of the zucchini. Fold all the edges of the filo stack towards the center, to enclose the filling, brushing the top with olive oil each time. You will end up with a square, pouch-like pita, about three inches per side. Repeat with the second stack to form a second pouch.
- Repeat with 4 more full sheets of filo, to make two more pan pies. Place the rest of the filo in the package and return to the refrigerator. Once you assemble the other two filo pouches, you can either cook them right away, or, cover them and refrigerate to cook later.
- Place a 10", non-stick skillet over medium heat. Add enough olive oil to cover the bottom of the pan generously. When it gets medium-hot, add the filo pites, two at a time, and cook for about 2-3 minutes on each side, until golden brown. Remove them with a spatula and place them on a plater lined with paper towels.
- Cut each pan pita into quarters and serve them warm with some Greek yogurt seasoned with salt and pepper, minced garlic, lemon juice and olive oil on the side. Classic tzatziki spread is also a great accompaniment.
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