GREEK PITAS
I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GREEK CHICKEN PITAS
Greek-style chicken pitas. Instead of yogurt sauce, you can substitute Tzatziki sauce.
Provided by AREMAYER
Categories World Cuisine Recipes European Greek
Time 6h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
- Cover, and cook on High for 6 hours.
- In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
- When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 5.5 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 2.5 g, Sodium 531.2 mg, Sugar 3.1 g
GREEK BEEF PITAS
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
GREEK PITA BREAD
This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time
Provided by Poppy
Categories Yeast Breads
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
- Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
- With your hands, blend it into a dough.
- You may need a bit more or less water depending on your flour.
- Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
- Pour the oil over the dough and knead it again until the oil is absorbed.
- Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
- Preheat your oven to 350°F.
- Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
- Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
- Pitas should be white and soft.
- Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
- When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
- Use them immediately, because they get hard when they dry out.
Nutrition Facts : Calories 336.2, Fat 3.2, SaturatedFat 0.5, Sodium 779.4, Carbohydrate 66.3, Fiber 2.6, Sugar 2.3, Protein 9.2
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
FRIED FETA GREEK SALAD PITAS
These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.
Provided by Molly Yeh
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
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.
GREEK PITA POCKETS
Whole wheat pita halves are stuffed with cucumbers, tomatoes and feta-and you can enjoy all this and the fact that it's a Healthy Living recipe, too.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield Makes 6 servings (2 pita halves each).
Number Of Ingredients 6
Steps:
- Mix all ingredients except bread.
- Spoon about 1/2 cup of the cheese mixture into each pita bread half.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g
GREEK CHICKEN PITAS
Great little sandwiches! A nice accompaniment would be avgolemono soup, or a bowl of mixed fresh fruit. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, cheese, mayonnaise, bell pepper, onions, vinegar, and oregano together in a small mixing bowl.
- Divide among pita halves, spooning evenly among each.
- Top each pita with alfalfa sprouts and toasted walnuts.
- Serve.
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