Mediterranean Pie Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

If using chicken, ensure it is cooked, shredded or thinly sliced and warmed.

Halve cherry tomatoes, thinly slice red onion, pit and halve olives, crumble feta, shred mozzarella, and chiffonade basil.

Brush and flavor pitas

Place pitas on the prepared baking sheet. Mix the olive oil and minced garlic, then brush about 1 tbs of the mixture evenly across each pita (reserve remaining oil). This flavors the base and helps it crisp.

Spread pesto

Divide the basil pesto between the two pitas (about 1.5 tbs each). Spread it to cover most of the surface, leaving a 1/4-inch border.

Add cheeses

Sprinkle the shredded mozzarella evenly over each pita, then crumble the feta on top, dividing it between pies.

Arrange vegetables & protein

Distribute halved cherry tomatoes, red onion slices, and kalamata olives across the pitas. If using chicken, evenly divide and scatter it on top. Add the fresh spinach or arugula in small handfuls so it wilts but retains some texture.

Season

Lightly sprinkle dried oregano, sea salt, and cracked black pepper over both pitas. Add a pinch of red pepper flakes if using.

Bake in the preheated oven for 8–12 minutes, until the cheese is melted, edges of the pita are golden-brown, and toppings are warmed. Rotate the baking sheet halfway through for even browning.

If you prefer a crisper base, transfer the pitas to the oven rack directly for the last 1–2 minutes—watch closely to prevent burning.

Remove from oven. Drizzle any reserved olive oil over the pies and sprinkle lemon zest and lemon juice over both for brightness.

Garnish with chiffonaded fresh basil and serve each pita whole or cut into 4 wedges. Add a dollop of Greek yogurt or labneh on the side or on top, if desired.