Ingredients:

• 2 Benna Ġbejniet Moxxa, crumbled
• 200g basil pesto
• 70g sundried tomatoes, roughly chopped
• 1 teaspoon dried mint
• 2 pitta breads

Method:

1. Preheat the oven to 175°C
2. Open the pita bread halves up into pockets. Spread the ġbejniet onto one side of the inside of each pita pocket. Spread a layer of pesto over the ġbejniet. Sprinkle with sun-dried tomatoes. Place the pita halves onto a baking sheet.
3. Bake for 3 to 5 minutes just until the filling is warm and the bread is lightly toasted.