Ingredients:
Pastry can be either frozen or homemade; this quantity makes a small pita in a 22 cm shallow tart dish. Follow the direction for use. I like to roll mine out more to make it very fine and if I need a large piece to cover a more traditional Pita pan, I roll each layer out, lay it out in the pan, wet the edges and then stick the other piece together.
2 breasts of cooked chicken (or any other part if you so prefer), cut into very small piece
1 onion cut very fin
1/2 bunch of dill, finely cut
1/2 bunch parsley finely cut
1/2 cup of grated kefalograviera
1/2 cup of crumbled feta
1/2 cup olive oil
1 and 1/2 teaspoons cumin powder
1 teaspoon pepper
1/2 teaspoon of salt (taste as the feta can make it salty enough)
1 egg beaten for brushing the top of the pita
Method:
Preheat oven 190 cm
1. In a deep frypan heat the oil and sauté the onion
2. Add the chicken, dill parsley, dill and all the condiments
3. Take off the heat and add the cheese, mix and set aside
4. Oil a pita pan
5. Roll out the pastry and cover the bottom of the pan
6. Spread the mixture out evenly, it is a fine layer of filling that makes the pita into a fancy sandwich when you cut the slices
7. Roll out the top layer of pastry and lay on top of the filling
8. Trim the edge of the pastry and tuck the ends in side
9. Prick the top with a fork in about four places and brush with the egg
10. Bake for about 45 minutes till golden brown
Allow cooling. You can eat it hot that is personal taste; I find hot Pita numbs the taste of the pita.
