Melty Cheese Pita Pockets

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine crumbled feta cheese, shredded smoked gouda, shredded cheddar cheese, sautéed onions, minced garlic, grated Parmesan cheese, shredded mozzarella, chopped parsley, and ground black pepper. Stir until well mixed.

Divide the cheese mixture evenly among the 12 pita bread halves, placing the filling on one side of each pita half.

Fold the pita bread over the cheese filling and press gently to seal the edges.

Place the folded pita pockets on the prepared baking sheet.

In a small bowl, whisk together the large egg and 1 tbsp milk to create an egg wash.

Brush the tops of the pita pockets with the egg wash and sprinkle with black sesame seeds.

Bake the filled pita pockets for 10-12 minutes until they are puffed up and golden brown.

Remove the pita pockets from the oven and let them cool on a wire rack for 5 minutes before serving.