6 tbsp (90 ml) feta cheese, at room temperature (2 ½ oz/75 g)

1 tsp chopped fresh mint

1 tsp milk

1 pita bread, about 8 inches (20 cm) in diameter

2 Lebanese cucumbers, cut into long strips (with a mandolin or peeler)

In a bowl, combine the cheese, mint and milk until creamy.

On a work surface, split the pita in half to get two discs. Spread the inside of the bread with the cheese mixture. Layer with the cucumber slices and close the pita. Cut into four pieces.

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