A perfect starter, afternoon snack or lunch, these creamy, cheesy, tangy pitas were an absolute hit with my family. The recipe is based on the corn and halloumi pita recipe in Neil Roake’s latest recipe book – More Life is a Beach Cottage, my absolute favorite cookbook at the moment. Do yourself a favor and get your hands on a copy – the recipes are simple and delicious and the photos are gorgeous!

  • 1 can creamed sweetcorn
  • 125g halloumi
  • 125g mozzarella
  • Pickled jalapeños
  • Zest of 1 lemon
  • 6 pitas
  • Olive oil


  1. Preheat the oven to 160C
  2. Slice a ‘pocket’ in the pita bread, leaving a sealed edge. Brush with a bit of olive oil.
  3. Grate halloumi and mozzarella, mix with the sweetcorn, and lemon zest in a large bowl.
  4. Chop up a couple of jalapeños – depending on the spiciness you’re happy with! Add to the bowl and mix in.
  5. Stuff the pita with the filling, fry for a couple of minutes on both sides and then place in the oven for 5 -10 minutes of until the cheese is all oozy and melted.
  6. Season and serve hot!

Cooked Pita Bread Meal

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