Easy Pan Pita with Zucchini and Feta Cheese
 
Prep time
Cook time
Total time
 
Crispy on the outside, soft and creamy inside, this delicious pan pita delivers authentic Mediterranean flavors with minimal effort!
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: 4
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Open the package of filo and remove 4 sheets. Cover the rest so they do not dry out.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-pan-pita-with-zucchini-and-feta-cheese/