How to Make Rolled Pita from SCRATCH!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while ricotta is often more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber; homemade can cut costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point; canola is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense; collard greens are often less expensive.

Let the dough rest for at least an hour and a half before stretching it out.

Grease the countertop with 4 to 5 tablespoons of oil to prevent sticking.

Add roughly 2 tablespoons of oil on top of the dough and spread it out until completely coated.

Stretch the dough using the back of your hand, focusing on the outer layer first.

Pick up the dough with one hand and pull with the other to stretch it out further.

Wave the dough in the air to achieve an even stretch, ensuring the countertop is visible underneath.

Flip the dough over and connect it to half of the dough on the countertop, tearing off the edge to create a flaky pita.

Re-stretch the dough using the wavy motion to ensure it becomes flaky with the double layer of phyllo dough.

Add the spinach filling on top of the stretched dough.

Fold the corners of the dough inside and create a nice even line by pinching the sides.

Gently pick up the dough and roll it over to create a bubble inside.

Flick the dough with fingers to shape it as you roll it up gently, avoiding tightness.

Cut the end crust off and roll it up until no phyllo dough is left on the countertop.

Gently stretch out the rolled pita to finalize the shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens