Parsley Cottage Cheese and Tomato Pitta

For many years, I steered clear of cottage cheese. It was a food for those on a weight loss program and I have more of a need to gain weight than to lose it.

Then an impulse decision led to me buying some and finding it was actually a good filling for both pitta and jacket potato. This Parsley Cottage Cheese and Tomato Pitta was one idea that I came up with for using it. As given, the recipe is for one person so simply multiply up if more than one is eating.

Parsley Cottage Cheese and Tomato Pitta

Serves 1

Cooking Time: 5 mins


  • 2-3 heaped tablespoons Cottage Cheese
  • 1 medium Tomato
  • 1 tablespoon Parsley
  • 1 Pitta Bread
  • Sea Salt and Ground Black Pepper


  1. Spoon sufficient cottage cheese to fill the size of pitta bread that you will be using.
  2. Stir in around half the parsley, adjusting the amount for both the quantity of cottage used and the desired taste.
  3. Slice the tomato thinly then place 3 or 4 slices on top of the herby cottage cheese mixture. I then have a snack with the remaining tomato.
  4. Sprinkle with parsley and ground black pepper then refrigerate for about 30 minutes to allow the flavours to mingle.
  5. Grill or toast a pitta bread then allow to cool.
  6. Once cooled sufficiently, split the pitta open. Take care at this point because the inside may still be quite hot.
  7. Use a dessert spoon to layer the tomato into the pitta then spoon in cottage cheese to fill.
  8. Grate over a little sea salt plus some black pepper if desired then serve.


Be aware that this can be a little messy to eat. Be sure to use a plate and have a napkin or paper towel to hand.

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