Ingredients (four servings):

For the pita bread

• 12.35 oz (350g) wheat flour
• ½ tsp. salt
• ½ tsp. sugar
• 0.71 oz (20g) fresh yeast
• 0.73 cups (175ml) lukewarm milk
• 1 egg
• 14.11 oz (400g) Bergland Feta Chunk Original or Reduced Fat
• 3 tbs. herbs (parsley, dill, thyme)
• 12 thin slices of streaky bacon
• 1 tsp. mild paprika powder
• 1 egg yolk, scrambled with 1 tbs. water

For the colorful cucumber salad

• 14.11 oz (400g) cucumber
• 5.29 oz (150g) cherry tomatoes
• 4.23 oz (120g) green pepper
• 1.76 oz (50g) Kalamata olives
• 1.76 oz (50g) spring onion
• 2 tbs. white wine vinegar
• 3 tbs. olive oil
• 1 tbs. finely cut oregano
• Salt
• Pepper

Preparation:

• For the pita bread, sieve the flour into a bowl and mix it with salt and sugar.
• Dissolve the yeast in milk and crack the egg.
• Add both to the flour and knead all ingredients into a smooth dough.
• Then leave the dough covered to rise for approx. 30 minutes until the volume has doubled.
• For the salad, wash the cucumber and cut it into 1 cm small pieces.
• Then remove the stalks from the cherry tomatoes and quarter them.
• Also quarter the green pepper and remove stem base, seeds and cut the pulp into thin slices.
• Give everything together with the olives and the spring onion in a bowl.
• Prepare a dressing using vinegar, salt, pepper, oil and oregano and sprinkle over the salad, mix and allow to blend, then season again.
• For the topping, crumble the feta cheese into small pieces and mix with herbs.
• Knead the dough once again and form it to 12 pieces, with each piece weighing approx. 1.76 oz (50g).
• Roll out the dough on a lightly floured surface and separate it into 12 cm long, 5 mm thick ovals.
• Then add a slice of bacon on each oval.
• Place the cheese mixture in the middle and sprinkle with paprika powder.
• Fold the long sides of the dough over the filling to the middle so that the filling remains visible as a long stripe.
• Now fix the endings with a toothpick.
• Place the pita breads on a greased baking tray and let it rise for 20 minutes.
• Brush on the whisked egg and bake at 200° Celsius for 20-25 minutes in the preheated oven.
• Finally, take the pita breads out of the oven and remove the toothpicks.
• Serve with the salad and garnish with dill.