Pita with Red Peppers, Onions and Feta
I used to make this a lot for dinner my first year here, and then I sort of forgot about it. It’s an awesome, late night – don’t know what to make for dinner. It also helps that the ingredients are things that are often on hand.
I included a recipe below, although it’s very self explanatory – chop up veggies, and eyeball the proportions on top of the pita. Normally I use 1/2 to 1 red pepper, half a smallish onion, a handful of feta and recently I’ve added a bit of minced garlic. I could also see dressing this up a bit and sautéing/caramelizing the onions before putting them on the pita, since the onions in this version have a bit of a crunch to them. But mostly when I make this I’m sort of desperate for food as quickly as possible.
Pita with Red Pepper, French Feta and Red Onion
(Adapted from Not Eating Out in New York)
1 pocketless pitas
1/2 to 1 medium red bell pepper, thinly sliced
1/2 medium onion, thinly sliced
handful of French feta, crumbled
olive oil (about 1 Tbl)
freshly ground black pepper and salt to taste
Preheat oven to 400 degrees. Place pita on a baking sheet and arrange peppers, onions and feta on both. Drizzle with 1 Tb of olive oil. Sprinkle with pepper and a touch of salt. Bake for about 8 minutes. Remove from sheet and let cool a moment before serving.