- serves 3-4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 225 g (8 oz) feta cheese, crumbled
- 1½ tbsp (30 ml) olive oil
- 1 tsp (5 ml) lemon juice
- ½ tsp minced garlic
- 55 g (2 oz) oil packed sun-dried tomatoes
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1½ tbsp chopped black olives
- ½ tsp lemon pepper
Pita
- 1 packet pita
- 2 tsp (10 ml) olive oil
- 1 tsp dry oregano
- salt and pepper to taste
Instructions
- In a bowl, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes, oregano, thyme and lemon pepper. Mix to combine finish and top with chopped black olives. Refrigerate until ready to serve.
- Cut each pita into 4 triangles. Drizzle bread with olive oil. Sprinkle evenly with oregano, salt and pepper.
- Preheat grill to medium heat. Oil grill.
- Place triangles on grill for approximately 45 seconds per side or until you have grill marks. Remove. Serve warm with the black olive feta dip.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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