Greek Party Pitas Recipes

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GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

GREEK PITAS



Greek Pitas image

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

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

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 FLATBREAD-PITA



Greek flatbread-pita image

A great and easy recipe for homemade Greek flatbread-pita

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main Course

Time 1h20m

Number Of Ingredients 10

2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon fresh thyme leaves (finely chopped)
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup water (at room temperature)
1/4 cup milk (at room temperature)
2 tablespoons extra virgin olive oil
extra virgin olive oil (for the bowl and for cooking)
all purpose flour (for surface)

Steps:

  • In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
  • In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
  • Add the olive oil to the yeast mixture and stir well.
  • Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
  • Transfer dough mix to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
  • Brush a bowl with some oil and add the dough. Cover with a damp towel and let it rest for about 40 minutes, until it rises and doubles in size.
  • Cut dough into 6 equal sized pieces.
  • With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
  • Place a cast iron pan over high heat. Add 1 tsp olive oil.
  • Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).

Nutrition Facts : Calories 253 kcal, Sugar 1 g, Sodium 396 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 43 g, Fiber 3 g, Protein 7 g, Cholesterol 1 mg, ServingSize 1 serving

FRIED FETA GREEK SALAD PITAS



Fried Feta Greek Salad Pitas image

These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad...is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1/2 cup pitted kalamata olives, sliced
4 Persian cucumbers, sliced into coins
1 small red bell pepper, julienned
1 small red onion, julienned
2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving
1 tablespoon olive oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup (68 grams) all-purpose flour
1 large egg, beaten
1 cup (130 grams) panko breadcrumbs
One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)
Fluffy pita, store-bought or homemade, recipe follows, for serving
Store-bought hummus, for serving
Arugula, for serving
Greek yogurt, for serving
Torn fresh mint leaves, for serving
Hot sauce, for serving, if desired
1 1/2 cups (360 grams) warm water
4 1/2 teaspoons granulated sugar
2 1/4 teaspoons instant yeast
3 tablespoons (45 grams) olive oil
1 1/2 teaspoons kosher salt
3 3/4 cups (450 grams) bread flour, plus more for dusting
Neutral oil or cooking spray, for the bowl

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.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING



Easy Greek Pita Appetizers To Make This Spring image

Delicious appetizers for brunch or dinner with whipped feta cheese spread, toasted pita wedges and an assortment of toppings.

Provided by Marilena Leavitt

Categories     Spring Appetizers

Yield 6

Number Of Ingredients 11

For the Whipped Feta Cheese Spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or red wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
For the Toasted Pita Bread
3-4 pieces good quality Greek pita bread (I used Zea Greek pita)
For the toppings
Smoked salmon, cucumbers, radishes, tomatoes, olives, capers, fresh dill, red onions, or your favorite toppings.

Steps:

  • Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
  • Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
  • Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
  • Gather all the toppings to assemble the Greek pita appetizers.
  • Lightly toast the pita bread, cut into wedges, and set aside.
  • Spread some whipped Feta cheese spread on each pita.
  • For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
  • For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
  • For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.

GREEK CHICKEN PITAS



Greek Chicken Pitas image

Greek-style chicken pitas. Instead of yogurt sauce, you can substitute Tzatziki sauce.

Provided by AREMAYER

Categories     World Cuisine Recipes     European     Greek

Time 6h20m

Yield 4

Number Of Ingredients 10

1 medium onion, diced
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into strips
1 teaspoon lemon pepper
½ teaspoon dried oregano
¼ teaspoon allspice
¼ cup plain yogurt
¼ cup sour cream
½ cup cucumber, peeled and diced
4 pita bread rounds, cut in half

Steps:

  • Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
  • Cover, and cook on High for 6 hours.
  • In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
  • When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 5.5 g, Fiber 2.3 g, Protein 33.5 g, SaturatedFat 2.5 g, Sodium 531.2 mg, Sugar 3.1 g

GREEK STEAK PITAS



Greek Steak Pitas image

DH made these for dinner last night. Easy to make and delicious to eat! from Cooking Light Magazine This is absolutely great with Recipe #157176 #157176

Provided by kittycatmom

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup red wine vinegar
1 teaspoon all purpose Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1 lb) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6 ounce) package fresh Baby Spinach
4 (6 inch) pita bread, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumbers
1/2 cup crumbled feta cheese

Steps:

  • Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
  • Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
  • Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.

Nutrition Facts : Calories 392.5, Fat 16.2, SaturatedFat 7.6, Cholesterol 65.7, Sodium 754.9, Carbohydrate 28.8, Fiber 2.3, Sugar 2.5, Protein 32.1

INDIVIDUAL GREEK PITA PIZZAS



Individual Greek Pita Pizzas image

A quick, easy, and flavorful Mediterranean-style pizza, made with pita bread and topped with a lemon dressing.

Provided by Lela

Categories     Main Dish Recipes     Pizza Recipes

Time 30m

Yield 2

Number Of Ingredients 11

2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
6 tablespoons olive oil
2 (4 inch) pita bread rounds
2 cups torn fresh spinach
¼ cup halved grape tomatoes
3 tablespoons chopped pimento-stuffed green olives
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
  • Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
  • Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

Nutrition Facts : Calories 726.8 calories, Carbohydrate 38.5 g, Cholesterol 51.5 mg, Fat 56.2 g, Fiber 3 g, Protein 19.4 g, SaturatedFat 14.5 g, Sodium 1369.8 mg, Sugar 3.4 g

GREEK CHICKEN PITAS



Greek Chicken Pitas image

Great little sandwiches! A nice accompaniment would be avgolemono soup, or a bowl of mixed fresh fruit. :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cooked cubed chicken breasts
3/4 cup fat free feta cheese
1/2 cup fat-free mayonnaise
1/2 cup green bell pepper, chopped
2 tablespoons chopped green onions
1 teaspoon balsamic vinegar
1/2 teaspoon dried oregano
3 tablespoons chopped walnuts, toasted
3 pita breads, halved
alfalfa sprout

Steps:

  • Combine chicken, cheese, mayonnaise, bell pepper, onions, vinegar, and oregano together in a small mixing bowl.
  • Divide among pita halves, spooning evenly among each.
  • Top each pita with alfalfa sprouts and toasted walnuts.
  • Serve.

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