Feta-Topped Pitas with Pepperoncini
Served with Greek Pork & Spinach Stew, these pitas make a great side dish to sop up everything in your bowl. Topping with tangy feta and pepperoncinis helps cut through the richness of any long-cooked soup or stew.
Test Kitchen Tip
For the best quality cheese, buy a block of feta and crumble it yourself.
Preheat oven to 350°.
Combine feta, pepperoncini, parsley, 2 tsp. oil, zest, and garlic; season with salt and pepper.
Brush both sides of pitas with oil. Top pitas with feta mixture and transfer to a baking sheet.
Bake pitas until lightly toasted, 10 minutes. Cut pitas into wedges
% Daily Value*
Total Fat 9g 13%
Saturated Fat 4g 20%
Cholesterol 17mg 5%
Sodium 532mg 22%
Carbs 35g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.