Cheese-Filled Pita

• 2 cups crumbled feta or blue cheese
• 4 tablespoons (1/2 stick) butter, at room temperature
• 4 eggs
• 1 cup snipped fresh dill
• Black pepper to taste
• 1 recipe Pita (page 568), prepared through step 5
• Lightly toasted sesame seeds (page 596), optional

1. Combine the feta, butter, eggs, and most of the dill in a bowl, along with a good sprinkling of black pepper; stir to combine.
2. Put a portion of this filling on each of the prepared pita disks and bring the sides up to seal; do not enclose entirely (the traditional filled pita is longer than it is wide, kind of boat shaped; you can make any shape you want).
3. Bake as for pita, but for a little bit longer, perhaps 10 minutes.
4. Sprinkle with the remaining dill and a few sesame seeds if desired and eat hot or at room temperature.
5. Essentially rolled lahmacun; use the meat filling for Lahmacun (page 566), but proceed as directed for filling and baking pita.

crumbled feta, butter, eggs, dill, black pepper, recipe pita, sesame seeds

Taken from www.epicurious.com/recipes/food/views/cheese-filled-pita-386038 (may not work)