Fiesta Pita Recipes

FETA PITAS

Steps:

• Place pita breads on an ungreased baking sheet. Sprinkle with cheese and Italian seasoning. Top with onion and tomato. , Bake at 350° for 10-12 minutes. Cut into wedges if desired. Serve immediately.

ZA'ATAR-SPICED PITA

Steps:

• Preheat the oven to 425 degrees F.
• Stack the pita and, using a sharp serrated knife, cut into 6 wedges. Place the wedges in a large metal mixing bowl. Drizzle in the olive oil. Using metal tongs, toss the pita to coat evenly. Sprinkle in the sesame seeds, thyme, oregano, sumac, salt and pepper; toss to distribute the seasonings evenly.
• Transfer the pita to a baking sheet and spread uniformly to ensure even browning. Place into the oven and bake until golden brown, 5 to 7 minutes. Remove and cool slightly.

FIESTA PITA

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

FAJITA PITAS

Steps:

• Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
• Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
• Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

FRIED FETA GREEK SALAD PITAS

Steps:

• Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
• For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
• Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it's ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
• To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
• Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
• Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
• With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.

FIESTA PITA

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

FIESTA PIZZA

Steps:

• Sprinkle cornmeal onto a lightly greased 12-inch pizza pan; press pizza crust into pan.
• Bake at 450 degrees for 10-12 minutes or until lightly browned.
• Stir together beans and next 4 ingredients; mash with a fork or potato masher; stir in chiles; spread mixture over crust Combine salsa and pizza sauce; spread over bean mixture.
• Sprinkle with onion, bell pepper, cheese, and if desired, olives.
• Bake at 450 degrees for 12 to 15 minutes or until cheese melts.
• Sprinkle with tomato if desired.

FETA PITA APPETIZER

Steps:

• Place pita breads on an ungreased baking sheet.
• Sprinkle with cheeses and italian seasoning.
• Top with onion, tomato and black olives.
• Bake at 350 for 10-12 minutes.
• Cut into wedges and serve immediately.