Stinging Nettle Pita

It’s stinging nettle season! My Tetka taught me how to make Serbian pita using spinach many years ago. I make it all the time for my kids and they love it! I’ve adapted it to fit my herbal needs too. I substitute stinging nettle for the spinach.

Phyllo dough gives this dish a lovely flakiness that we covet in this house. Phyllo dough (filo dough) can be found in the frozen section of grocery stores. It’s often with the puff pastry sheets.

Stinging nettle is a highly nutritious wild food that strengthens bones, teeth, and hair. Nettle is a superb detox food that targets the urinary system as well.

Enjoy this recipe! Follow the Wild Alex Herb Facebook page to get the latest recipes.

Nettle Pita

Although you can use crumbled feta cheese, I prefer to use the blocks because I find it more flavorful and moist. Regarding the stinging nettle, it must be blanched prior to use. Check out the instructions on blanching stinging nettle. The phyllo dough dries out quickly so cover with a cotton towel.


  • 8 oz feta cheese
  • 24 oz cottage cheese
  • 16 ounces fresh stinging nettle
  • 4 eggs
  • 1 pack phyllo dough, thawed
  • 3 Tablespoons nettle oil
  • 1/3 – 1/2 stick of butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  1. Blanch the nettle. To blanch: in a large pot boil water. Add the nettle and boil for 2 minutes. Remove and cool.
  2. Set the oven to 350 degrees. Divide the thawed phyllo dough into 4 groups of: 7, 6, 6, 7 sheets.
  3. Mix the feta, nettle, cottage cheese, eggs, baking powder, and baking soda together in a bowl. In a separate dish, melt the butter and stir in the oil.
  4. Sprinkle a 9 x 13 size pan with water.
  5. Lay a sheets of phyllo on the bottom. Brush, or sprinkle, with the butter mixture oil. Repeat until you’ve laid 7 sheets of phyllo down. Add 1/3 of the cheese & nettle mixture.
  6. Repeat #5 using only 6 sheets. You will do this twice.
  7. Top with remaining sheets of phyllo dough. Give the top layer a nice generous amount of butter and oil.
  8. Pre-cut the pita into 12 squares. This is important because the phyllo dough is flaky when baked making it difficult to cut and keep the texture.
  9. Bake for 45 minutes. Allow to cool slightly before re-cutting along the cut areas.
  10. Enjoy!

Pin this recipe.

7 responses to “Stinging Nettle Pita”

  1. I like looking at and I believe this website got some truly utilitarian stuff on it! .


  2. Great blog you have here but I was wanting to know if you knew of any user discussion forums that cover the same topics discussed here? I’d really like to be a part of online community where I can get opinions from other experienced people that share the same interest. If you have any recommendations, please let me know. Cheers!


  3. It’s a shame you don’t have a donate button! I’d most certainly donate to this excellent blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to new updates and will share this site with my Facebook group. Chat soon!


    1. That’s very sweet. I’m very glad to hear you enjoy my blog!


  4. I know this if off topic but I’m looking into starting my own blog and was wondering what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100 certain. Any tips or advice would be greatly appreciated. Thank you


    1. Check out wordpress options for setting up a website/blog. It’s super easy and affordable. That’s what I use.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at

%d bloggers like this: