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Feta Topped Pitas with Pepperoncini I made these Pitas to go along with a Greek Pork and Spinach Stew. Make extra. You may think it's not necessary, but believe me, you'll be glad you did. The Olive Wood Smoked Olive Oil adds an interesting subtle smokiness to the pita bread.

1/4 cup crumbled feta cheese
2 T. chopped pepperoncini
1 T. chopped fresh parsley
2 t. Olive Wood Smoked Olive Oil
1/4 t. minced fresh garlic

2 - 3 pitas
Olive Wood Smoked Olive Oil for brushing


Combine feta, pepperoncini, parlsey, 2 t. oil, zest, and garlic; season with salt and pepper

Brush both sides of the pita bread with the olive oil. Top pita with feta mixture and transfer to a baking sheet.

Bake pitas until lightly browned, 8 - 10 minutes. Cut into wedges and serve.

Adapted from Cuisine at Home Issue 125

Posted by Lolly at 7:38 PM 

While thinking of something I could prepare for us to have to this week, I grabbed the 2001 Southern Living Cookbook off the shelf.  I ... A little background information on me, then to the important part of the blog: The Food! I am hopelessly addicted to Fiestaware and Le Creuset cookware. You'll see many pictures of both here on the blog. Holidays and birthdays are big events at our house and you'll see all types of food here. Need some help with ideas for setting a table for a particular event? Use the search bar or message me and I'll do what I can to help! Enjoy your visit and I'd love for you to become a follower of the blog and, most importantly, sign up to receive email updates of each new blog post. I'd also love for you to follow me on Pinterest, Instagram and become a friend on Facebook! Lolly
