Best Easy Greek Pita Appetizers To Make This Spring Recipes

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Easy Greek Pita Appetizers To Make This Spring image

Delicious appetizers for brunch or dinner with whipped feta cheese spread, toasted pita wedges and an assortment of toppings.

Provided by Marilena Leavitt

Yield 6

Number Of Ingredients 11

Ingredients

For the Whipped Feta Cheese Spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or red wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
For the Toasted Pita Bread
3-4 pieces good quality Greek pita bread (I used Zea Greek pita)
For the toppings
Smoked salmon, cucumbers, radishes, tomatoes, olives, capers, fresh dill, red onions, or your favorite toppings.

Steps:

Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
Gather all the toppings to assemble the Greek pita appetizers.
Lightly toast the pita bread, cut into wedges, and set aside.
Spread some whipped Feta cheese spread on each pita.
For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.

GREEK PITA SPREAD

Greek Pita Spread image

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. -Joyce Benninger, Owen Sound, Ontario

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 11

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup Greek vinaigrette
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
1 small red onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 large cucumber, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
Pita breads, cut into wedges or baked pita chips

Steps:

In a small bowl, beat the cream cheese, sour cream and vinaigrette until blended. Spread onto a large serving plate or two pie plates. Layer with olives, tomatoes, onion, peppers, cucumber and cheese. Serve with pita breads.

Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 178mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.