Pita Crisps With Feta Radish Spread Recipes

PITA CRISPS WITH FETA-RADISH SPREAD

Steps:

• Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
• Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

GREEK LAYERED DIP WITH PITA CRISPS

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.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

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.

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.

HERBED PITA TOAST WITH FETA CHEESE

Steps:

• Heat oven to 350 degrees. Place pita rounds on a baking sheet, and brush with olive oil. Sprinkle with oregano, salt, and pepper.
• Bake until crispy and lightly golden, about 10 minutes. Remove from oven, and break pitas in half. Slice feta cheese, drizzle with olive oil, and serve with herbed pita halves.

PITA WITH FETA

Steps:

• Preheat oven to 350 degrees.
• Place breads on baking sheet - ungreased.
• Sprinkle cheese on each pita and add Italian seasoning to each.
• Top with rest of ingredients divided equally on the four breads.
• Drizzle 1/4 teaspoon (olive oil) on each pita.
• Bake in oven for 10-12 minutes.
• Cut in half and let rest for 4 minutes before serving.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

GARLIC FETA DIP WITH PITA CHIPS

Steps:

• DIP.
• In a a food processor add all ingredients and blend till smooth.
• Chill for several hours for flavors to bloom.
• PITA CHIPS.
• Cut each pita into several wedges, about 6 to 8.
• Drizzle with the olive oil and sprinkle with salt.
• Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
• It happens quickly, so don't walk away.
• Enjoy!

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.