This pita uses the same dough as for spanakopita (hopefully you have already made your extra batch and can just unfreeze it for a quick and easy pita!). The creamy and delicious filling will satisfy the cheese lover in you.

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Ingredients (filling)
500g 4% cottage cheese
1 cup of crumbled feta cheese
2 eggs
1/4 cup melted butter
1/4 cup milk

Ingredients (dough)
4 cups flour
1 cup water + additional 1/4 to 1/2 cup
1 tsp salt
1/4 cup vegetable oil
Additional flour to open phyllo pastry

Preheat your oven to 3500 degrees Fahrenheit. Sift flour and salt into a large bowl. Make a well in the flour and add the oil and some water. Knead the dough and continue adding water until the dough becomes elastic. Place in greased bowl and let it rest 24 hours.

Lightly beat eggs in milk. Melt butter and mix with cottage cheese, crumbled feta, and egg-milk mixture.

Lightly grease your baking pan (it is best to use an aluminum pan like a pizza pan). To prepare your phyllo pastry, ensure your space is clean of obstacles and dust the surface with flour. Cut a 2”x2” piece of dough and use your hands to flatten to a disc shape. Dust surface with flour and roll out as thin as possible. (Don’t worry about it not being too thin. When you place the rolled phyllo into the pan, you can slightly pull and extend it, which makes it thinner.)

Once your dough is rolled out, use a spoon to drop the filling in random areas of the phyllo. You do not need to spread the filling everywhere, just make sure that a good portion of the area is covered, leaving a 1” border all around. Taking the corner closest to you, pull up the phyllo and fold over about 1 1/2” into the pastry. Continue folding until there is no dough left. Lift the corners and place into the pan. Continue until all the pan is filled. Cook for 1 hour until golden brown. Cut into 2” bite size pieces.

Note: The recipe for dough above will make more dough than is needed, however, any dough remaining can be frozen and used another time.

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