Mother Earth Living

Homemade Pita Recipes: Feta Mushroom Pita Focaccia

By Debbie Whittaker
June/July 1998
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A pile of perfect pitas, hot out of the oven.


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Serves 4 to 6

Pitas provide a good base for pizza toppings; just heat until they bubble. Try marinara sauce and mozzarella, fresh tomatoes and basil, or mushrooms and Brie as well as the feta mushroom topping given below.

• 2 teaspoons fresh rosemary
• 2 tablespoons olive oil
• 4 pitas
• 1/3 cup coarsely crumbled feta cheese
• 2/3 cup coarsely chopped mushrooms
• 1 tablespoon chopped fresh oregano, or
• 1 teaspoon dried

1. Preheat the oven to 350°F.

2. Crush the rosemary in the oil. Place the pitas on a baking sheet, brush them liberally with the rosemary oil, and then top with the cheese, mushrooms, and oregano. Bake about 8 minutes, or until the cheese melts.


Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.

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