Family Recipe of Linda Zervakis: Pita Bread

Cooking with Mum: Linda Zervakis, known as a long-time Tagesschau anchorwoman, presenter and bestselling author, presents her personal collection of recipes. At the beginning of the pandemic, she states: "I can do many things, except cooking". Together with her friend Eli, Linda embarks on the cooking adventure. The result is a personal cookbook with a pinch of heart. Here on SoSUE, she and her mum show how to make a pita. A classic of Greek cuisine. Have fun trying it out. Enjoy your meal! Kali Orexi!


"Pita is a sanctuary in every Greek family. The special thing about it is that you make the dough yourself and roll it out wafer-thin - a matter of honour and an art in itself. It takes a little practice, but the pleasure of a homemade pita is incomparable. Every Greek mum has her secret recipe, the best of course is mine."


YIELDS: 12 pieces
PREPARATION: 1 hour Baking 30 minutes

FOR THE DOUGH: 300 g flour (type 550), 1 tsp salt

FOR THE FILLING: 400 g feta cheese, 2 eggs (M), 130 ml milk

EXTRAS: approx. 200 g flour (type 550) for rolling out, deep baking tray, approx. 200 ml olive oil for coating

- For the dough, place the flour in a bowl and make a well in the centre. Add salt and 150 ml lukewarm water to the well. Knead everything into a smooth dough with your hands. The dough should no longer stick to your hands, but it should not be too dry either, so that you can roll it out easily. If necessary, add a little more flour or lukewarm water.

- Form the dough into a roll and divide it into seven equal pieces. Shape the pieces into balls. Dust the work surface with flour and roll out the balls one by one into very thin, slightly translucent sheets of dough at least the size of a baking tray. This is best done with an oklava, i.e. a long dough roller with a small diameter. Fold each of the finished pastry sheets loosely and set aside.

- For the filling, crumble the feta into a bowl and mix with the eggs and milk. Set aside 4 tbsp of the feta and egg mixture.

- Preheat the oven to 180°. Brush the baking tray with olive oil. Place one pastry sheet on the tray and brush with olive oil. Place three more pastry sheets on top and brush each with olive oil. Press the pastry sheets together a little at the corners so that they fit the shape well.

- Spread half of the filling on the pastry. Place another pastry sheet on top and brush with olive oil, folding the overhanging sides upwards. Spread the rest of the filling on top. Place the last two pastry sheets on top, brush each with olive oil and fold the overhanging sides upwards as well.

- Bake the pita in the oven (centre) for 15 minutes until it starts to colour slightly. Prick the surface several times with a fork and brush with the remaining feta and egg mixture. Bake the pita in the oven (centre) for another 15 min. until golden brown. My mother lifts the pita slightly towards the end of the baking time: When the bottom is golden and slightly crispy, the pita is perfect.

 "Rolling out the dough is an art in itself. I have a lot of respect for it. But practice makes perfect. And you don't have to be afraid of failed dough sheets: You just knead them together and roll them out again. A tip from my mum: Dust the work surface with enough flour so that the dough doesn't stick. Turn the dough sheets over again and again when rolling them out so that you can work them from all sides. That way they will be evenly thin."



In Linda Zervakis' recipe collection you will find more simple dishes. Anyone can become a cook. Try them out. You can order the cookbook here:



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