It was perfect timing that I received a Greek love package from good old PA filled with Uniquely Greek feta spreads plus a T-shirt! I sampled these gems in Whole Foods when I lived in Philly so naturally I was super excited to have a supply of my own. I love supporting Greek products and this is one that I was lucky to taste again as their products haven't hit the Northwest market yet. The Fire Roasted Red Pepper and Spinach were used to make the red and green Christmas colors in this pita. Uniquely Greek, a sister-brother owned company, has some cool stuff - I'm excited to try the Spicy Buffalo and Kalamata Olive spreads next! If you can't find these spreads in your hood, order online.
1 package of phyllo, defrosted
1 red bell pepper, diced
1 1/2 cup cheese ( I used a combination of jack, mozzarella and manchego)
1 1/2 cup feta cheese
1 cup ricotta or cottage cheese
1/2 cup pepperoncini, chopped*
1/2 cup butter, melted
1 container Uniquely Greek Roasted Red Pepper Feta Spread
1 container Uniquely Greek Spinach Feta Spread
Extra virgin olive oil
*If you want a very green layer, throw some spinach in!
- Heat oven to 375 degrees F. In a skillet, saute the red bell pepper until blistered. Let it cool and melt your butter and start preparing your baking vessel with bottom layers of phyllo. Layer about 10 leaves, sprinkling butter in between each sheet
- In a large bowl, add the Roasted Red Pepper feta spread, 1/2 cup feta, 2 eggs, 1/2 shredded cheese and sauteed peppers. Spread the mix on the phyllo. Add a layer of phyllo on top.
- Wash the red bowl out and use it to make the white layer: mix 1/2 cup feta, 2 eggs 1/2 shredded cheese and ricotta. Spread on top of the last phyllo layer. Wash bowl out and make green layer with the remaining ingredients. Layer the rest of the phyllo, but melted butter sprinkled in-between each layer. Score the top and bake for about 40 minutes or until golden brown. Enjoy with spiked nog!