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Instructions Heat the oven to 180 degrees Celsius.In a bowl prepare the filling. Crumble the feta and mix it with the eggs; set aside.Clean your counter and use the olive oil to wet your hands, the rolling pin and your counter.Roll half of the dough into a sheet that exceeds the surface of your pan 2cm all around. The extra dough will be used to 'lock' the filling inside.Place the dough in the pan, sticking the sides on the sides of the pan.Pour the filling on top of the first dough.Roll the other half of the dough into a 1 centimeter sheet that covers the surface or your pan.Place the second dough on top of the filling.Using your fingers, pinch the bottom dough to the top one bringing the 'pinch' on top. It will look good and it will not allow the filling to escape while baking.With a sharp knife cut through the surface dividing the pita into portions. The cut should be deep enough to engrave the surface but not so that it cuts the bottom dough.Bake the pita at 180 degrees Celsius for 50' or until the pita gets a golden color.Serve hot, cold, reheated, for breakfast, lunch, dinner, chill nights or grande celebrations. Let's face it: a tiropita goes with everything.