Grilled Feta Cream with Pita Bread

For all grill and bread lovers, here’s the ideal recipe for delicious feta cream with pita bread. The dough is quick to prepare and is baked on a pizza stone. Meanwhile, the spinach is spread with a tasty feta cream and indirectly grilled on a pre-grilled wooden plank. The cherry tomatoes add a fruity note to the dish and are served together with the bread. A true delight for all the senses, simple to prepare and guaranteed to please everyone!

Recipe by Mitch

Quantities for 4 People

250g feta, 100g crème fraîche, 1 chilli, 500g leaf spinach, 10 cherry tomatoes, olive oil, salt, pepper

Pita bread: 125g flour, 75g lukewarm water, salt, 3g dried yeast, pinch of sugar, 15g olive oil

Olive oil, dried herbs

In the Kitchen:

Mash the feta into small pieces with a fork in a bowl. Add a little olive oil and crème fraîche & mix into a paste. Season with salt & pepper. Halve the tomatoes, wash the spinach.

For the bread, let the yeast swell with the sugar in the water for about 10 minutes. Add the flour, oil, salt & knead into a smooth dough. Let it rest for about 30 minutes in a warm place. Now divide the dough into eight small pieces, knead again, shape into thin flatbreads & let rest for a further 30 minutes. Mix the oil with the herbs.

On the Grill:

Preheat the pizza stone directly in the grill.

Grill the wooden plank directly until it crackles and pops. Turn the plank over, set up the grill for indirect grilling. Place the plank in the indirect zone.

Now place the spinach & cherry tomatoes onto the grilled side of the plank. Drizzle with a little oil & season with salt/pepper. Loosely spread the cream over the spinach using two spoons.

Now bake the dough portions on the pizza stone. After about 6 minutes, turn them & brush the baked side with the herb oil. Bake for a further 6 minutes or so.

Pairs well with: Feldschlösschen Pale Ale