Beefy Greek Pita Folds Recipes

Steps:

• In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
• Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
• On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.

Steps:

• 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Steps:

• In small bowl, mix sour cream and salsa.
• Spread guacamole over pita fold breads. Top with lettuce, tomato and beef. Sprinkle with cheese. Top with salsa mixture.

Steps:

• Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
• For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
• Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
• To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
• Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
• With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

Steps:

• Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips.
• Toss with garlic and oregano.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot.
• Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
• (Do not overcook.) Remove.
• Repeat with remaining beef.
• Return beef to skillet; heat through.
• Season with salt and pepper.
• Serve in pita pockets with tomatoes,onions, Feta cheese, and dressing.

Steps:

• drain the tofu and press for 30 min by putting between paper towels with a large weight (book or heavy pan) on top.
• Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste.
• cut the tofu into thin strips. Marinate the tofu for 1hr minimum, tossing a few times to make sure it is evenly distributed but being careful not to break pieces.
• meanwhile, combine cucumber, tomato, olive and feta in a bowl.
• Take the tofu out of the marinade (reserve marinade) and fry over very high heat in a non-stick skillet until darkly browned (very important that it is non-stick!). Turn off heat and immediately pour extra marinade over tofu. The pan will be very hot and the marinade should mostly cook off immediately,.
• Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.