Greek Antipasto Pita Recipes

GREEK ANTIPASTO PITA

Steps:

• In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
• Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
• Variation
• Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
• Serving & menu ideas
• Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

GREEK MEZZE PLATTER

Steps:

• Place all the ingredients on a large platter in groups to make serving easier.
• Drizzle the feta cheese with olive oil and sprinkle with dried oregano.
• Drizzle olive oil over the hummus and top with toasted pine nuts (optional)
• Add warmed pita bread and serve.

GREEK ANTIPASTO

Steps:

• Combine feta, olives, onions and peppers in bowl.
• Add dressing and lemon peel; mix well.
• Cover and stick in refrigerator at least 1 hour or up to 24 hours.
• Cut baguette into 48 (1/4 inch-thick) slices.
• Place in single layer in baking pans or on rack of broiler pan.
• Broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
• Add parsley to feta mixture; mix lightly.
• Spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
• you can make-ahead Can be prepared up to 2 days in advance.
• Store in tightly covered container in refrigerator.