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Ελαιόλαδο και πίτα ντομάτας ανοιχτής όψης

Open Faced Olive Oil & Tomato Pita

In Greece's blue zone regions, fragrant pitas may be found stuffed with anything that is seasonal. This beauty calls for generous amounts of our olive oil and all the amazing tomatoes flooding your summer garden. It’s divine.
Open Faced Olive Oil & Tomato Pita


  • 2 large tomatoes, cubed
  • 4 scallions, finely chopped
  • 1/3 cup dill, chopped
  • 1/3 cup parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 eggs
  • Salt
  • Pepper
  • 1/2 cup gluten-free flour
  • 1/4 cup Fancy Peasant GEVOO
  • 7 sheets of Fillo for pita


  • Preheat oven to 350°
  • In a large mixing bowl, add all wet and dry ingredients together, mix well.
  • Cover the bottom of a medium-sized baking/casserole dish in olive oil. Line the baking dish with sheets of phyllo, letting them fall over the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until the phyllo (fillo) is used up.
  • Fold the flaps or excess from the sides; you can crumble them a little. Cover the folded sides well with olive oil.
  • Bake for 45 minutes.