Walnut Ricotta Stuffed Pitas
Chopped walnuts give a ricotta-and-parsley filling texture inside warm, lightly crisp pita. It is a small meal to eat as wedges from the skillet rather than a cold sandwich. Spread the filling evenly so the middle can warm without over-browning the bread. The walnuts are part of the filling, not simply a decorative garnish to overlook when checking allergens.
Mediterranean & Middle Eastern · Preparation time: 10 min · Cook time: 6 min · Total time: 16 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 120 g Wheat pita bread
- 140 g Ricotta cheese
- 35 g Walnuts
- 10 g Fresh parsley
- 10 ml Lemon juice
- 10 ml Olive oil
- 1 g Fine salt
Allergens listed for these ingredients · Wheat, Milk, Tree nuts. Check package labels.
Step-by-Step Instructions
- Chop walnuts and parsley finely. Mix with ricotta, lemon juice and salt.
- Split the pitas and spread the filling in an even layer inside. Brush the outsides lightly with oil.
- Warm in a skillet over medium-low heat, turning once, until bread is lightly crisp and filling is warm. Cut into wedges and serve.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
The walnuts may be omitted for a smooth ricotta filling. They provide crunch, not a setting action; do not replace them with another nut to claim allergy safety.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.