Description
A vibrant and wholesome Greek feta traybake featuring crispy herbed pitta chips, roasted courgettes, butter beans, cherry tomatoes, Kalamata olives, and creamy feta cheese, all infused with oregano and lemon for a perfect Mediterranean-inspired dish.
Ingredients
Scale
Pitta and Seasoning
- 2 pitta breads
- 3 tsp olive oil
- 1 tsp dried oregano
Vegetables and Beans
- 1 red onion, cut into thin wedges
- 400g can butter beans, drained and rinsed
- 2 courgettes, halved lengthways and sliced on an angle
- 100g cherry tomatoes on the vine
- 20g Kalamata olives, pitted and halved
Cheese and Garnish
- 100g feta, cut into bite-sized chunks
- 1 lemon, cut into wedges
Instructions
- Preheat Oven and Prepare Pitta: Heat the oven to 220C/200C fan/gas mark 7. Tear or cut the pitta breads into chunks or triangles and place them on a large baking tray.
- Season and Bake Pitta Chips: Drizzle 1 teaspoon of olive oil over the pitta pieces, sprinkle half the dried oregano and some black pepper, then toss to combine evenly. Arrange the pitta pieces in a single layer and bake for 10 minutes until golden and crunchy.
- Roast Vegetables and Beans: Remove the baked pitta chips from the tray. Add the red onion wedges, drained butter beans, and sliced courgettes to the tray. Drizzle with the remaining 2 teaspoons of olive oil and sprinkle the remaining oregano. Season with salt and pepper, toss to coat, and roast for 10 minutes.
- Add Tomatoes, Olives, and Feta: Toss in the cherry tomatoes and Kalamata olives on the tray with the vegetables. Scatter the feta chunks evenly over the top. Roast everything together for another 10 minutes until the vegetables are soft and the feta starts to turn golden.
- Combine and Serve: Scatter the crispy pitta chips over the top or around the side of the traybake. Squeeze fresh lemon wedges over the traybake before serving. Serve half immediately while leaving the rest to cool for later use.
- Optional Leftover Serving: For lunchboxes, fill 2 toasted and halved pitta breads with leftover vegetables, feta, and beans. Top with a dollop of hummus or yogurt and serve with salad leaves.
Notes
- Use the leftover traybake to make quick and delicious lunchbox pittas with hummus or yogurt.
- Adjust seasoning according to taste—adding extra black pepper or a pinch of chili flakes can add more heat.
- For a vegan version, substitute the feta with a plant-based cheese or omit it entirely.
- The traybake is best consumed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Greek feta traybake, baked vegetables, feta cheese, pitta chips, Mediterranean recipe, vegetarian dinner
