Best Greek Pita Pockets Recipes

GREEK PITA POCKETS

Steps:

• In small bowl, stir together yogurt and lemon juice; set aside.
• In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onion, olives, and mushrooms; cook 4 minutes more.
• Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta.
• Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

GREEK PITA POCKETS

Steps:

• Mix all ingredients except bread.
• Spoon about 1/2 cup of the cheese mixture into each pita bread half.

GREEK PITA POCKETS

Steps:

• Combine first four ingredients until well mixed.
• stir in cucumbers, tomatoes, olives, and onion.
• brush pita pockets and toast until warm in toaster oven.
• generously spread pita pockets with hummus.
• fill with basil, greens, meat and yogurt mixture.

GREEK CHICKEN PITA POCKETS - CROCK POT!

Steps:

• Place chicken in greased crock pot.
• Top the chicken with onions, lemon pepper and oregano.
• Cook on low for 6-8 hours.
• 10 minutes before serving, remove the chicken and shred it with two forks.
• It should just fall apart.
• Put the shredded meat back into the pot.
• Stir in the yogurt.
• To make the sandwich, split open your pita bread and spoon the chicken inside.
• This would be wonderful with some sliced tomatoes and cucumbers and some hummus on the side.
• Enjoy!

GREEK PORK PITA POCKETS

Steps:

• 1. Cut 1 pound boneless pork loin into thin strips.
• 2. Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
• 3. Pour over pork and refrigerate 1-8 hours.
• 4. Stir together 1 cup plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
• 5. Cover and refrigerate.
• 6. Remove pork from marinade.
• 7. Stir-fry in no-stick pan over medium heat for 2-3 minutes.
• 8. Halve two pita loaves and open to form a pocket.
• 9. Fill with pork.
• 10. Top with cucumber mixture.
• 11. Garnish with chopped red onion.

GREEK PITA POCKETS

Steps:

• Heat oil in a 10" skillet over medium heat and saute the green onion for 3 or 4 minutes until softens. Don't let it brown. Stir in lamb, mint and cinnamon. Saute gently until the meat loses it's pinkness. Preheat oven to 375. Put the zucchini in a small saucepan with 1/2" water and simmer for 2 to 3 minutes, until just tender. Drain and set aside. When the lamb is ready, drain off the fat. Add the tomatoes and parsley and cook and stir over medium heat for 1 to 2 minutes. Stir in half of the feta, add the zucchini, cayenne, garlic powder and salt and pepper to taste. Remove from heat. Slit the pitas halfway around the edge. Add the remaining feta to the lamb mixture and fill each pita equally. Lay them on a baking sheet and heat for 5 minutes in the oven. Serve hot and eat with a knife and fork.

GREEK SALAD PITA POCKETS FOR TWO

Steps:

• Mix together all the ingredients, except the hummus and bread, in a bowl until well combined. Spread 2 tablespoons of hummus inside each pita and fill with equal amounts of the filling to serve.

GREEK PITA POCKETS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.TO MAKE THE SALAD: in a medium bowl thoroughly mix the salad ingredients. Set aside until ready to serve.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray both sides of the steak with olive oil. Season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut the steak across the grain into thin diagonal slices, then cut in the opposite direction to create bite-sized pieces. Fill each pita half with the meat, then the salad. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.