Greek Pitas: Crispy Zucchini & Magic Feta!

Greek Pitas: Crispy Zucchini & Magic Feta!

Crispy zucchini Greek pitas with magic feta, fresh thyme, and basil offer a delightful Mediterranean bite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Appetizer

Cuisine: Greek

Calories: 450

Ingredients Method Notes

Ingredients

  

• 4-6 ounces block feta (cut into 1/2 inch cubes)
• 2 sprigs fresh thyme
• 2 tablespoons fresh basil (chopped)
• 1 bay leaf
• 2 teaspoons black peppercorns
• pinch crushed red pepper flakes
• olive oil (enough to cover the cheese)
• 1/2 cup greek olives
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil

Method

 

1. Marinated Feta: Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
2. Greek Olive Pesto: In a food processor, combine olives, parmesan cheese, fresh basil (1/4 cup), garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
3. Fried Zucchini: In a bowl, whisk together the egg. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
4. To assemble the pitas: Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.

Notes

– For the best marinated feta, let it sit in the fridge for at least 24 hours for flavors to meld.
– Ensure your oil is hot enough before frying the zucchini to achieve a crispy coating without sogginess.
– Adjust the spice level in the pesto by adding more or less crushed red pepper flakes to your preference.
– Use a good quality olive oil for both marinating the feta and in the pesto; it significantly impacts the flavor.

Allergens: Wheat, Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

What makes these Greek Pitas work is the preparation of the feta. We’re not just crumbling it; we’re infusing it with flavor and then crisping it. The feta is first marinated in olive oil with aromatics like thyme, basil, bay leaf, and peppercorns. This process, known as ‘infusion,’ allows the cheese to absorb the herbaceous and peppery notes. The key is to use a good quality block feta, not pre-crumbled, as it holds its shape better during the subsequent steps. After marinating, the feta cubes are gently fried in olive oil until golden brown and slightly crispy on the outside. This frying step is crucial; it transforms the texture of the feta from soft and yielding to slightly firm and caramelized, creating a delightful contrast with the tender zucchini and soft pita. The high heat of the frying oil sears the exterior of the feta, developing complex flavors through the Maillard reaction, while the interior remains creamy. This technique improves the feta from a simple cheese component to a star ingredient with a unique texture and intensified flavor profile.

Troubleshooting

• Feta not getting crispy: Ensure your frying oil is hot enough (around 350°F or 175°C) before adding the feta. If the oil is too cool, the feta will absorb too much oil and become soggy rather than crispy.
• Feta falling apart during frying: Use a firm block feta and cut it into uniform 1/2-inch cubes. Handle the cubes gently when adding them to the oil and avoid overcrowding the pan, which can lower the oil temperature and cause sticking.
• Pitas are soggy: Make sure to drain the fried feta and zucchini well on paper towels after cooking. This removes excess oil, preventing it from making the pitas soggy. Also, assemble the pitas just before serving.
• Flavor is bland: Ensure your aromatics for the feta infusion are fresh and plentiful. Don’t skip the crushed red pepper flakes, as they add a subtle warmth that complements the richness of the feta and olive oil.

Substitutions

• Feta cheese: Halloumi cheese can be substituted for feta. It has a higher melting point and will become even crispier when fried, offering a delightful squeaky texture. The flavor will be milder than feta.
• Fresh thyme/basil: Dried herbs can be used in a pinch, but use about one-third the amount of fresh herbs. The flavor will be less bright. For a different herbal note, consider fresh oregano or mint.
• Greek olives: Kalamata olives are a good substitute, offering a similar briny and robust flavor. If you prefer a milder olive, Castelvetrano olives can be used, though they are less traditional for this flavor profile.
• Parmesan cheese: Pecorino Romano can be used as a substitute for Parmesan. It offers a sharper, saltier flavor that will add a different dimension to the pita filling.

Pro tips

• For the best marinated feta, let it sit in the fridge for at least 24 hours for flavors to meld.
• Ensure your oil is hot enough before frying the zucchini to achieve a crispy coating without sogginess.
• Adjust the spice level in the pesto by adding more or less crushed red pepper flakes to your preference.
• Use a good quality olive oil for both marinating the feta and in the pesto; it significantly impacts the flavor.

Experience the taste of Greece with these uniquely flavorful and satisfying Greek Pitas. A delightful dish perfect for any occasion.

Try this next: Mediterranean Orzo Salad Jars

More from blog →

Frequently asked questions