Greek Style Beef Pita Recipes

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 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.

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:

• Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.
• Pour off drippings.
• Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.
• Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
• Remove bay leaf.
• Cool while preparing cheese filling.
• Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.
• Stir in cottage and feta cheeses and blend.
• Brush 13 x 9-inch baking pan with melted butter.
• Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter.
• Layer with 3 more pastry sheets, brushing each with butter.
• Sprinkle bread crumbs evenly over top.
• Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.
• Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
• Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
• Turn bottom pastry ends up over filling.
• Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
• Using spatula, tuck top pastry sheets around inside edges of pan.
• With sharp knife, score top lightly in half lengthwise and sixths crosswise.
• (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown.
• Cool at least 10 minutes before cutting along scored lines.
• Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
• Garnish with parsley.
• Garnish individual servings with fresh fruit kabobs, if desired.
• FRESH FRUIT KABOBS:
• To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.

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.