Olive Pita

Instructions

1. 1

   Preheat your oven to 180°C. Toss the diced zucchini with half of the olive oil, salt, and pepper, then spread on a baking tray and roast for 15 minutes until golden and tender.

   Tip: Roasting the zucchini beforehand prevents the pita from becoming soggy.

2. 2

   While the zucchini cooks, prepare the olive mixture by combining the halved olives, minced garlic, oregano, and remaining olive oil in a bowl. Let it sit for a few minutes to allow the flavours to meld.

   Tip: The oil-based marinade will help flavour the entire filling.

3. 3

   Warm the pita bread in the oven for the last 3-4 minutes of cooking, or wrap it in foil and heat gently. This makes it easier to cut and fill.

   Tip: Warm pita is more pliable and less likely to tear.

4. 4

   Carefully cut each warm pita in half to create a pocket, being gentle not to split the bread completely. Open each pocket gently with your fingers.

   Tip: Cut from the curved edge rather than the straight edge for easier filling.

5. 5

   Spread about 50g of hummus inside each pita pocket, then layer in the roasted zucchini, roasted red pepper slices, and sliced red onion.

   Tip: Layer vegetables in thin sections so they distribute evenly throughout the pita.

6. 6

   Top with a generous spoonful of the olive and garlic mixture, then sprinkle with crumbled feta cheese and fresh parsley.

   Tip: The feta adds a salty contrast to the soft, creamy layers.

7. 7

   Squeeze fresh lemon juice over each filled pita just before serving, and add a drizzle of olive oil if desired. Serve immediately while warm.

   Tip: Lemon juice brightens all the Mediterranean flavours and adds freshness.