European Flavors Vegetarian Stuffed Pitas
Servings: 3 stuffed pitas
Print RecipeCrispy on the outside and flavorful on the inside, these Vegetarian Stuffed Pitas will bring unique European Flavors into your home. These plant-based stuffed pitas are an easy and healthy option for lunch or dinner, and can be ready in a matter of minutes.
Ingredients
- 3 Moroccan pita breads (homemade or store bought)
- 1/2 cucumber fabio (long cucumber, sliced)
- 2 tomatoes (sliced)
- 1/2 bell pepper (sliced)
- 125 g mozarella cheese (1 mozarella ball, big slices)
- 200 g yellow cheese (use Scandinavian or Cheddar cheese)
- fresh dill (as needed, chopped)
- a bit of butter (as needed)
- 50 g full-fat sour cream
Instructions
Stuffed Pita Version 1
- Cut warm pita bread in half.
- Add sour cream on one side. Sprinkle chopped dill over the sour cream.
- Add slices of fresh veggies: tomato, cucumber, bell pepper.
- Add mozarella slices over veggies.
- Finish by adding yellow cheese and top it with more fresh dill.
Stuffed Pita Version 2
- Cut warm pita bread in half.
- Spread butter on one side on the pita bread.
- Add a few slices of mozarella cheese.
- Add raw veggies: tomato, cucumber, bell pepper.
- Add yellow cheese over veggies.
- Finish by adding fresh dill on top.
Notes
You can make Moroccan pita breads yourself or use store bought pitas. No matter the choice, stay away from additives and preservatives that are too common these days.
We used homemade pitas that my wife prepared from scratch using spelt flour. The spelt flour is responsible for the dark-ish color of the pitas - they tasted amazing though.
Make sure to warm the pitas before stuffing them. This way the butter and sour cream used on the inside will slowly melt, thus transforming the taste of this pita sandwich.
In case you can’t find Scandinavian yellow cheese where you live, use sliced cheddar cheese which is more commonly available.