Pita me Feta is the feta pita: a Greek pita built with crumbled feta as the lead component rather than as a scatter over meat. The angle here is what happens when a strong, salty, acidic brined cheese is asked to carry a wrap on its own, where it has no grilled fat to cut against and the dosing decision becomes the whole dish.
The build is the standard pita frame with feta in the lead slot: a warm pita griddled soft and brushed with oil; tzatziki on the bread; crumbled feta; tomato; onion; often fries, patates, before the round is rolled into a cone. Good execution uses real Greek-style sheep or sheep-and-goat feta, crumbled rather than sliced so it disperses through every bite, and dosed with restraint even though it is the lead, because the brine has already salted it hard. Crumbling matters here more than in a meat build: a slab of feta in a pita is a wall of salt in some bites and nothing in others, while a crumble seasons the whole wrap. With no grilled meat fat to absorb the salt, the fresh elements have to balance it, so the tomato should be ripe and plentiful and the onion measured. The failure modes are sharp. Too much feta and the pita is one flat salty note with the tomato and bread buried under it. Dry, chalky industrial feta adds the salt without the creaminess that justifies leading with it. And feta plus tzatziki plus fries is a salty, rich, starchy load with nothing acidic doing real work, so the tomato has to pull hard or the whole thing is heavy and one-dimensional.
How it shifts is how the cheese is treated and what rides with it. A softer, wetter feta warms slightly against the hot bread and fries and turns creamy, smoothing the wrap. A firmer one stays in distinct salty crumbles for contrast and bite. Some builds push the feta as a near-solo lead with just tomato and oil, leaning into a sharp, simple, salad-like wrap; others fold it into a fuller vegetable pita where it accents rather than dominates. Feta anchors many Greek preparations well beyond the pita, the rusk dakos and the baked cheese pies among them, but those are their own dishes and each deserves its own article rather than being crowded in here. At this entry the rule holds: real brined feta, crumbled, dosed against its own salt, with the tomato carrying the freshness it has no meat to lean on.