Greek inspired feta cheese, baby tomatoes & spring onion filled pitta breads. A quick and easy camping lunch recipe that is absolutely perfect for a summers day.
These filled pitta breads make a lovely change from sandwiches and take 5 minutes to make. Toasting the pitta breads is optional but it does make for a better end result.
I used a Trangia Mini camping stove, although I did borrow the larger frying pan from my Trangia 25, so I could fit two pittas in at a time.
Feta, Tomato & Spring Onion Pitta Bread
Pitta bread filled with feta cheese, tomatoes & spring onion.
Ingredients
- 4 Pitta Bread
- Olive Oil
- 200 g Feta Cheese
- 250 g Cherry Tomatoes
- 1 bunch Spring Onions
- Lemon Juice
- Oregano
Instructions
- Lightly toast both sides of the pitta bread in a dry frying pan.4 Pitta Bread
- Meanwhile, cut the feta cheese into small cubes.200 g Feta Cheese
- Slice the tomatoes into halves or quarters.250 g Cherry Tomatoes
- Chop the spring onions.1 bunch Spring Onions
- Combine the feta, tomatoes & spring onions in a bowl. Dress with oil, lemon juice and oregano.Olive Oil, Lemon Juice, Oregano
- Fill the toasted pitta breads with the feta & tomato mix.
Notes
The lemon juice and oregano are key, they bring out the full flavour of the filling.
