Golden Freshwater Clam

Tilapia-filled Pita Recipe

For this recipe you need the type of pita that has a pocket inside. This type of pita is baked at a really high temperature (typically 700°F / 370°C) which makes the flattened dough puff up. When the bread is removed from the hot oven, the bread deflates but the layers of baked dough remain separated.


  • 2 anchovy fillets
  • Feta cheese (1/2 cup when crumbled) 
  • 1/2 cup mayonnaise
  • 1/4 cup Italian salad dressing
  • Cayenne pepper to taste
  • Ground black pepper to taste
  • Salt to taste
  • 3 tablespoons of olive oil
  • 1 pound tilapia fillets
  • Lemon pepper to taste
  • Cayenne pepper to taste
  • Salt to taste
  • 4 cups iceberg lettuce, torn into bite-sized pieces
  • 1 small red onion, chopped
  • 6 pita breads, cut in half


  1. Drain the anchovy fillets.
  2. Crumble the feta cheese.
  3. Mix anchovy and feta cheese and stir in mayonnaise, Italian salad dressing, cayenne pepper, black pepper and salt.
  4. Heat up the olive oil in a skillet over medium-strong heat.
  5. Place the tilapia fillets in the skillet and season with lemon pepper, cayenne and salt.
  6. Fry the tilapia fillets until they are brown on one side.
  7. Turn and continue to fry until the other side is brown and the fish can be easily flaked with a fork.
  8. Chop the onion.
  9. Cut or tear the iceberg lettuce into bite-size pieces.
  10. Warm the pita breads in the oven or in the microwave to make them softer.
  11. Fill the pita breads with lettuce, onion, tilapia fillets and plenty of feta cheese sauce.