Made with AI
Greek Mezze Pita Cups with Hummus, Feta and Olives
Ingredients
- small whole wheat pitas4 pieces, 40 g each
- hummus200 g
- cucumber, diced200 g
- cherry tomatoes, halved200 g
- feta cheese, crumbled80 g
- pitted Kalamata olives, sliced60 g
- olive oil1 tablespoon
- lemon juice30 ml
- fresh parsley, chopped10 g
Instructions
- 1
Preheat the oven to 180°C / 350°F.
- 2
Cut each whole wheat pita into quarters, then gently press the pieces into a muffin tin to form small cup shapes.
- 3
Bake the pita cups for 6–8 minutes, or until lightly crisp and golden around the edges. Remove from the oven and let them cool slightly.
- 4
In a mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped parsley, olive oil, and lemon juice.
- 5
Toss gently until the vegetables and feta are evenly coated with the olive oil and lemon juice.
- 6
Spoon a layer of hummus into each cooled pita cup.
- 7
Top each hummus-filled pita cup with the cucumber, tomato, feta, olive, and parsley mixture.
- 8
Arrange the Greek mezze pita cups on a serving platter and serve immediately while the pita cups are crisp.
