Feta Topped Pitas with Pepperoncini

I made these Pitas to go along with a Greek Pork and Spinach Stew. Make extra. You may think it's not necessary, but believe me, you'll be glad you did. The Olive Wood Smoked Olive Oil adds an interesting subtle smokiness to the pita bread.

1/4 cup crumbled feta cheese

2 T. chopped pepperoncini

1 T. chopped fresh parsley

2 t. Olive Wood Smoked Olive Oil 

1 t. minced lemon zest

1/4 t. minced fresh garlic

salt and black pepper to taste

 2 - 3 pitas

Olive Wood Smoked Olive Oil for brushing

Preheat oven to 350 degrees F. 

Combine feta, pepperoncini, parlsey, 2 t. oil, zest, and garlic; season with salt and pepper

Brush both sides of the pita bread with the olive oil. Top pita with feta mixture and transfer to a baking sheet.

Bake pitas until lightly browned, 8 - 10 minutes. Cut into wedges and serve.

Adapted from Cuisine at Home Issue 125