Greek Inspired Pita Pockets | GCBC x LIGHTHOUSE BAKING

Recipe by: Jacqueline Alwill
Time: 45 minutes
Serves: 4
Ingredients:
200g wholemeal flour
170g Greek yoghurt
1½ tsp baking powder
Pinch salt
Filling
100g marinated capsicums
50g cottage cheese
50g feta
3 tbsp parsley, chopped
2 tbsp mint, chopped
1 tbsp pitted kalamata olives, chopped
2 tbsp red onion, finely chopped
Method:
Add wholemeal flour, greek yogurt, baking powder and salt to a bowl and use a fork to mix until the dough comes together, then use your hands to mix the dough and bring it into a ball. Set aside whilst you make the filling.
Slice the marinated capsicums into pieces then add to a mixing bowl with cottage cheese, crumble the feta in and add parsley, mint, kalamata olives and red onion. Mix well to combine.
Lightly flour your work surface, then place the dough on top and knead for approximately 30 seconds. Bring the dough back into a ball, then slice into 4 quarters. Add a little more flour to the bench top if needed then take one dough ball and press out until about 8 mm to 1 cm thick.
Add ¼ feta mix to the middle then bring the dough up from the sides, making a twist and bind at the top to encase the feta mix. Press out gently until about 2 cm thick and set aside on a floured board. Repeat with the remaining dough and mix.
Heat a large frypan on medium to high heat, (no need to add oil) and add each pita pocket to the pan and cook 3-5 minutes on each side. Allow to cool before serving with a cucumber side salad and other Greek-inspired dishes