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 PITA SPREAD
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
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.
GREEK LAYERED DIP WITH PITA CRISPS
Hummus, pita, feta cheese, olives--the ingredients in this gorgeous and surprisingly easy dip read like a textbook to fabulous Greek cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; place on ungreased cookie sheets. Spray wedges lightly with cooking spray; sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- Meanwhile, in 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
- Serve dip with pita crisps.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g
GREEK LAYERED DIP WITH PITA CRISPS
This is a delicious dip with a lovely flavour and presentation. You may add chopped peeled cucumber if you wish. If you are taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate! Prep time does not reflect the overnight time needed to make the yoghurt cheese so plan ahead!
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
- Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
- Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
- Serve with pita crisps.
- Note: to make ahead, dip can be refrigerated up to 2 hours.
Nutrition Facts : Calories 148.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 10.7, Sodium 341.5, Carbohydrate 19.4, Fiber 2.4, Sugar 2, Protein 5.3
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
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