GREEK-STYLE BEEF PITA
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
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
BEEFY GREEK PITA FOLDS
Enjoy these delicious pita bread sandwiches packed with ground beef and veggies - Greek dinner ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
- Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
- On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.
Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 2 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 5 g, TransFat 1 g
BEEF PITA, GREEK STYLE
Make and share this Beef Pita, Greek Style recipe from Food.com.
Provided by glitter
Categories Meat
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 771.1, Fat 71.7, SaturatedFat 32.5, Cholesterol 140.1, Sodium 675.2, Carbohydrate 17.1, Fiber 1.4, Sugar 3.6, Protein 13.6
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