Using back of spoon, spread 2 Tbsp of feta evenly on each pita bread. Keep feta crumbly or press smooth, your choice.
Bake for 12 to 15 minutes until pita and tips of feta turn golden brown.
Remove from oven and sprinkle on toppings. Classic Oregano - sprinkle on oregano.Fresh Dill - sprinkle on oregano and fresh chopped dill. Tomato and Cucumber - mix tomato, cucumber, seasoning and oil in small bowl and spoon on top of pita. Top with fresh basil cut in thin strips (chiffonade).
Use a pizza cutter or large knife to cut into wedges and enjoy.
Notes
* Instead of pita, use other flatbreads like Naan, tortilla wraps. You can even use frozen pizza bottoms, puff pastry or make your own pizza dough. Store any leftovers in the fridge. They're great right out of the fridge or you can reheat them (depending on topping) in a 350°F oven if you prefer.Nutrition Analysis is for three pitas split between 12 people for snacks (2 wedges/serving).