Baked Pitakia with Feta, Fig and Rocket


Preparation info

  • Makes


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

These chewy, soft flatbreads are topped with sweet onion, salty cheese and figs. It’s lovely with a peppery rocket salad.


  • 6 tbsp. olive oil
  • 3 red onions, sliced
  • 2 tbsp. demerara sugar
  • 6 pitakia (round pitta breads)
  • 6 fresh figs, sliced or quartered
  • 200 g feta cheese
  • Fresh sprigs of thyme
  • Rocket salad, to serve


  • Preheat the oven to 200°C (fan 180°C) / Gas 6. Lightly oil a large baking sheet.
  • Heat the oil in a heavy-based saucepan, add the onions and sugar, and cook over a low heat until the onions are very soft and caramelised. Do not allow the onions to burn. This can be done up to 2 days ahead and kept chilled.
  • Spread a heaped tablespoon of the onions onto each flatbread. Arrange the figs on top. Crumble the feta over and scatter with the thyme.
  • Transfer to the baking tray and cook for 12–15 minutes or until the cheese is tinged golden. Serve straight away with a rocket salad on the side.