One of my favorite foods to find at the fourno in Greece is a zabonotiropita. The fourno is the bakery that bakes breads & pites (both savory and sweet) that are usually made with phyllo.
The zabonotiropita is made with smoked ham, Gouda, a little feta, and I add mustard to it.
I did not list ingredient amounts because this is all made to taste. Have fun with it! If you don’t like ham, use turkey instead!
You want to start with your fat head dough. Here is the link to that recipe.
Sliced Gouda cheese
Create your fathead dough. You will divide it in half. I usually will make one type of pita with one take, a different one with the other. You can also make two of the same, and freeze one unbaked for later.
Roll out your dough between two layers of parchment.
Lay out your ham & Gouda in layers down the center. Spread a little mustard and crumble some feta on top. Sprinkle oregano and cracked pepper.
I omitted the salt because the ham & feta are both already salty.
Using the parchment you will fold over the pita to make a flat roll. Fold in all sides. Drizzle olive onion and sprinkle toasted sesame seeds and oregano.
Bake at 400 F for 50 minutes. You want this to be golden brown, but also be sure that the base is also crispy.
Let it cool for a fifteen minutes before slicing. I love this with a refreshing green salad!