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Crispy pita bites with smoked salmon, cream cheese, cucumbers, and capers on a wire rack.
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5 from 1 vote

Baked pita bites with cream cheese, cucumbers, and smoked salmon

Easy holiday appetizer, perfect for entertaining! Pita wedges are baked until crispy, then topped with a classic combo of cream cheese, cucumber, and smoked salmon. Simply irresistible!
Prep15 mins
Cook8 mins
Total23 mins
Course: Appetizer
Cuisine: American / Jewish
Keyword: baked pita, baked pita bites, holiday appetizer, smoked salmon, smoked salmon appetizer
Servings: 4 servings
Calories: 268kcal
Author: Ari Laing


  • 2 large pitas
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 4 oz cream cheese room temperature
  • 2 Tbsp dill finely chopped
  • ½ large cucumber thinly sliced
  • 3 oz smoked salmon
  • ¼ cup capers drained
  • flaky sea salt


  • Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. 
  • Place pita on a flat work surface. Using a sharp knife, cut each pita into 6 equal wedges — first cut each pita in half, then cut each half into 3 equal wedges. Place onto lined baking sheet.
  • Drizzle 2 Tbsp olive oil over pita wedges, then season with 1 tsp kosher salt. Bake for 6-8 minutes, until lightly browned and crisp. Set aside and let cool.
  • In a small bowl, combine 4 oz. cream cheese and 2 Tbsp dill, then stir until well mixed. Place 1 tablespoon cream cheese mixture on top of each cooled pita wedge. Use a small spatula to carefully spread, then top with 1 or 2 slices of cucumber, and a small piece of smoked salmon. Serve immediately.


*Cooled, baked pita wedges will keep in an airtight container at room temperature for 1 to 2 days.


Calories: 268kcal | Carbohydrates: 18g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 1293mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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