This was my first attempt at making a Greek pita and it came out perfect. I followed the recipe exactly and wouldn't change a thing.
Wonderful, our only adjustment was 1/2 jalepeno for a little kick. My 5yo even loved it!
We followed this recipe pretty closely and it came out great. Our one major deviation was that, when I opened the drawer in the fridge to pull out what I thought was parsley, it turned out to be pea vine sprouts! We used the sprouts, and the result was fine. But we will have to make it again to see how the parsley changes it. And do go easy on the salt; next time I'll probably just leave out the 1/2 tsp recommended, and likely use a bit less oil too.
I made half this recipe as you suggested for just 2 of us. It was tough not to add garlic, but I resisted so as not to mask the mint component. I used puff pastry instead of phyllo, so I amended the prep as needed, elminated the sesame seeds & was faithful to the recipe otherwise. It was served w/leftover leg of lamb & I found myself musing that it would also be very good as a 1-dish main course casserole using grd lamb. This is an excellent dish, Ev, & will grace our table often. Thx for posting.
Another wonderful pita! As usual, I used less olive oil than Evelyn. I also skipped the sesame seeds and the egg wash. But everything else combined to make a fabulous pie. The balance of the parsley and mint-so that the mint was not obvious at all--just a wonderful understated presence--was brilliant! One more to go into the permanent collection. Thanks, Ev!