Filled Pitta Breads, with Carrot, Lemon & Soft Cheese

Sep 5, 2013 | 2 comments

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Filled Pitta Breads, with Carrot, Lemon & Soft Cheese

A super simple filled pitta bread, filled with a mixture of grated carrot, lemon zest and juice and soft cheese. It was very tasty, it would work without the lemon if you don’t have any, but it really does make a big difference to the flavour, especially the zest.

How to make filled pitta breads

pitta with soft cheese and carrotThis is a super simple recipe. Warm your pitta bread a little. This makes the pitta softer and more pliable, so you don’t end up with a topped pitta rather than a stuffed one. I find cutting the pitta in half across the shortest side works well, giving you 2 deeper pockets.

Simply put soft cheese in a bowl, grate in some carrot, add in some lemon zest and a trickle of juice and stir well. Spoon into the pitta.

 

What is this stuffed pitta like?

Filled pitta breads, stuffed with soft cheese, carrot and lemon zest & juice

Creamy from the soft cheese, crunchy from the carrot and with a delicious freshness from the lemon zest and juice.

This mix is pretty amenable and will sit happily in a lunch box.

Mike wanted his on a muffin and that worked too.

It would be lovely in a sandwich, or on top of a jacket potato too.

Variations

  • I liked it just as it was, but you could add some sliced up olives (if you are following the week two menu planner, you have some spare)
  • Tuck some salad leaves from the garden in the pitta
  • Or any salady bits
  • Maybe a little salsa of chopped tomato, cucumber and onion. The tomato would make the pitta wet in a lunch box, so best pack that separately.
  • If you haven’t tried it, grated raw parsnip is delicious, and could be substituted for the carrot
  • Or maybe grated raw swede.
  • A smear of garlic paste
  • A pinch of curry powder.
  • Or how about a sprinkle of raisins for a pop of sweetness,
  • A couple of dried plums if you have been drying foraged fruit.
  • A couple of sun dried tomatoes, snipped small, and a drizzle of the oil they are in if they are the type in oil.
  • Some snipped chives, or very finely chopped onion.
  • Use orange zest and juice instead of lemon

Hmm, wonder if it would work stirred through pasta, bet it would 🙂

This features in Meal Plan 2,  and Meal Plan 10, complete day plans for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list

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Filled pitta breads, stuffed with soft cheese, carrot and lemon zest & juice

Pitta with Carrot, Lemon & Soft Cheese

5 from 1 vote
Prep Time: 5 mins
Total Time: 5 mins
Course:
Dinner
,
Lunch
,
Main Course
,
Picnic
,
School Lunches
,
Snack
Cuisine:
English
,
Greek
Vegetarian
low saturated fat by Yoyon Pujiyono from the Noun Project
Low Fat
,
No Nuts by Llisole from the Noun Project
Nut Free
Servings: 1
Cost per portion 20p
Calories: 255kcal
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Ingredients

  • 1 pitta
  • 40 g soft cheese
  • 50 g carrots grated
  • ¼ lemon zested, and juiced

Instructions

  • Warm the pitta a little, it will be easier to fill. A few seconds in a microwave would be enough.
  • Mix everything together and pop it into the pitta. It isn’t a wet mixture, so it will sit in a lunch box perfectly happily
    pitta with soft cheese and carrot

Nutrition

Nutrition Facts
Pitta with Carrot, Lemon & Soft Cheese
Amount per Serving
Calories
255
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
335
mg
15
%
Potassium
 
227
mg
6
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
8353
IU
167
%
Vitamin C
 
3
mg
4
%
Calcium
 
65
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

2 Comments

  1. Lesley

    I’m beginning to think you are right! As I start to think what else can be done with something, it seems that ‘stir through pasta’ always seems to be an option 🙂

  2. Sue

    I think most things work stirred through pasta 🙂

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