Friday, 27 March 2009

Oven Baked Pitta

I decided that more greek-texmex fusion dishes were what this world needs. Try it and see how nice it is.


  • 1 onion, finely chopped

  • 1 small chili, finely chopped

  • 2 tbsp olive oil

  • 1 tsp thyme

  • 1 tin chopped tomatoes

  • 300g strong cheese, cut into 12 slices (I chose cheddar with chili in it, but any strong cheese should do)

  • 6 pitta, cut in half and opened up

  • a jar of olives, sundried tomatoes and/or peppers



  1. Pre-heat the oven to 180 degrees.

  2. Put the onion, chili and olive oil in a pan and heat on a low heat with the lid on for 5 minutes. Stir every minute or so to stop it burning.

  3. When the onion starts to go soft add the chopped tomatoes and leave to simmer on a low heat for 10 minutes.

  4. Prepare the cheese and pitta if you've not done it already and grease a large ovenproof dish.

  5. Put one slice of cheese and some olives/tomatoes/peppers into each pitta half and place into the ovenproof dish, open end upwards.

  6. Repeat until all the pitta halves are used up.

  7. By now the tomato sauce should be nicely simmered. Taste it to see if it needs any salt or pepper and season as needed.

  8. Pour the tomato sauce over the top of all the pitta, making sure you get an even coat all over. This should keep the pitta nice and moist, but it's ok if a few bits are uncovered as they add a nice crunch to the dish.

  9. Bake for 20 minutes and serve while still hot.

Serves 2 to 3.
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