Toast the pittas in a toaster until they’re just
under-done – puffed up but not yet crisp –
then leave to cool for a few mins. Meanwhile,
using a fork, mash the feta in a large bowl.
Stir in the herbs and lots of black pepper.
Cut a slit along one edge of each pitta, then
spoon in the feta. Spread it out over the inside
of the bread with the back of the spoon or a
cutlery knife. Can be prepared up to 1 day
ahead and kept covered in the fridge.
To serve, re-toast the pittas, cut-side up, in
the toaster until the bread is just crisp, then
leave to cool for 2 mins before cutting into
wedges. Best eaten within 30 mins of toasting.