Dinner

Crispy Pita with Chicken & Feta Recipe

ByJeannette Jaeger February 17, 2026February 17, 2026

Introduction

This Crispy Pita with Chicken & Feta is a flavorful and satisfying dish perfect for a quick lunch or light dinner. Filled with a savory blend of tender chicken, tangy feta, and fresh herbs, it’s crispy on the outside and deliciously moist inside.

The image shows three stuffed, golden-brown folded flatbreads arranged on a white plate, resting on a white marbled surface. Each flatbread is cut in half, revealing two main layers inside: a creamy white cheese mixed with bright green herbs and a layer of cooked, light brown chicken pieces. The outer surface of the flatbreads is evenly browned with some darker spots, giving a crispy texture look. The cheeses and herbs are crumbly with visible granules, while the chicken pieces appear tender and slightly seasoned. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g Chicken Mince (lean, tender choice)
150 g Feta Cheese (creamy, tangy touch)
1 medium Red Onion (finely chopped)
2 cloves Garlic (minced)
1 tbsp Lemon Juice (brightens the dish)
1 tsp Lemon Zest (for added brightness)
2 tbsp Fresh Mint (adds refreshing note)
2 tbsp Fresh Parsley (mildly peppery flavor)
3 tbsp Olive Oil (for frying)
4 pieces Pita Bread (outer layer for filling)

Instructions

Step 1: In a large mixing bowl, combine the chicken mince, crumbled feta, finely chopped red onion, minced garlic, lemon juice, lemon zest, fresh mint, and parsley. Season with salt and mix thoroughly until all ingredients are evenly incorporated.
Step 2: Slice each pita bread in half to create pockets, then carefully open them. Spoon the chicken and feta filling inside each pocket, sealing the edges gently to hold the filling.
Step 3: Heat the olive oil in a large skillet over medium heat. Once hot, place the stuffed pita pockets in the pan and cook for 3-4 minutes on each side until they turn golden brown and crispy.
Step 4: For extra crispiness, preheat your oven to 180°C (350°F). After frying, transfer the pita pockets to a baking sheet and bake for about 10-15 minutes until thoroughly heated and crisp.
Step 5: Remove the crispy pita pockets from the oven and let them cool for a minute before serving. Enjoy warm with a side of tzatziki sauce or your favorite dip.

Tips & Variations

Use whole wheat pita for a nuttier flavor and added fiber.
Add a pinch of chili flakes to the filling for a spicy kick.
Swap chicken mince for lamb or beef mince for a different taste.
Include chopped sun-dried tomatoes or olives in the filling for extra depth.

Storage

Store any leftover stuffed pita pockets in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet to restore crispiness. Avoid microwaving as it can make the pita soggy.

How to Serve

The image shows a white plate on a white marbled surface with three golden-brown stuffed pockets arranged in a row, each split open to reveal a creamy, textured filling mixed with green herbs, giving it a fresh, speckled look. The pockets have a crispy outer crust with varying shades of browning, indicating a pan-fried finish. To the left side of the plate, there is a small white bowl filled with a smooth, white sauce with a slight sheen. The photo is taken close-up, highlighting the texture and colors of the food, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling up to a day in advance and keep it refrigerated. Assemble and cook the pita pockets just before serving for best texture and flavor.

What can I serve with this dish?

This crispy pita pairs well with fresh salads, tzatziki sauce, or a simple yogurt dip. It also makes a great side to grilled vegetables or a light soup.