Sun-Dried Tomato Pita
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Warm, pillowy pita bread stuffed with tangy sun-dried tomatoes, creamy hummus, fresh vegetables, and aromatic herbs for a satisfying Mediterranean-inspired meal.
Ella x
Ingredients
- 150 gsun-dried tomatoes in oil(chopped)
- 4pita bread(whole wheat or white)
- 200 ghummus
- 100 gfresh spinach(loosely packed)
- 1red bell pepper(thinly sliced)
- 200 gcucumber(diced)
- 50 gred onion(thinly sliced)
- 100 gfeta cheese(crumbled)
- 15 gfresh basil(chopped)
- 1garlic clove(minced)
- 30 mlolive oil
- 20 mllemon juice
Detail level
Instructions
- 1
Warm the pita bread in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable, then set aside.
Tip: Wrapping warm pita in a clean kitchen towel keeps them soft while you prepare the filling.
- 2
In a small bowl, mix the minced garlic with olive oil and lemon juice, then stir in the chopped fresh basil to create a simple dressing.
Tip: This bright dressing brings all the flavors together beautifully.
- 3
In a larger bowl, combine the fresh spinach, sliced bell pepper, diced cucumber, and red onion, then drizzle with the garlic-basil dressing and toss gently.
Tip: Prepare the vegetables just before assembly to keep them crisp.
- 4
Carefully open each warm pita bread to create a pocket, then spread 50g of hummus inside each one.
Tip: A small spoon or knife helps distribute the hummus evenly without tearing the bread.
- 5
Layer the dressed vegetables into each pita pocket, then top with the chopped sun-dried tomatoes and crumbled feta cheese.
Tip: The sun-dried tomatoes add concentrated flavor and chewiness to each bite.
- 6
Serve immediately while the pita is still warm, with any remaining dressing on the side for drizzling.
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