Pita With Feta Recipes

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FETA PITAS



Feta Pitas image

Toasty pitas sprinkled with tasty toppings gave rave reviews from Tammy Smith's clan in Live Oak, Texas. "These pizza-like snacks are fun and filling," she says.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 5

6 whole pita breads
1-1/2 cups (6 ounces) crumbled feta cheese
3 teaspoons Italian seasoning
3/4 cup thinly sliced red onion
1 small tomato, thinly sliced

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.

Nutrition Facts :

PITA WITH FETA



Pita With Feta image

Make and share this Pita With Feta recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Breads

Time 22m

Yield 8 serving(s)

Number Of Ingredients 9

6 whole pita breads
1 1/4 cups feta cheese, crumbled
3 1/2 teaspoons italian seasoning
3/4 cup red onion, sliced thin
1 small tomatoes, thinly sliced
4 large black olives, sliced
1 teaspoon red pepper flakes, divided evenly over 4 breads
1/8 teaspoon garlic powder, divided evenly over 4 breads
1 tablespoon olive oil, divided into 1/4 teaspoon amounts

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.

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.

PITA AND GREENS BENEDICT WITH FETA CREAM



Pita and Greens Benedict with Feta Cream image

Provided by Molly Yeh

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 17

2 ounces feta, crumbled
1/2 cup (113 grams) whole milk Greek yogurt
1/2 teaspoon Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
2 cloves garlic, sliced
6 ounces spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 tablespoons olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional

Steps:

  • Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance).
  • Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it's too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs.
  • Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.
  • Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy!
  • Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) 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 until it has doubled in size, about 2 hours.
  • Turn the dough onto a clean work surface and divide it into 24 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, then cover them with plastic wrap and let them rise for 30 minutes.
  • Preheat the oven to 500 degrees F and line 2 baking sheets with parchment paper.
  • With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they're puffy and just starting to brown, about 5 minutes.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE



Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

Steps:

  • In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
  • Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

FIESTA PITA



Fiesta Pita image

A very filling and delicious twist on a bean burrito.

Provided by Piratefrog

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 1

Number Of Ingredients 7

1 (6 inch) whole wheat pita bread
½ cup vegetarian refried beans
¼ avocado - peeled, pitted and diced
2 tablespoons fresh salsa, or to taste
2 tablespoons crumbled feta cheese, divided
hot sauce to taste
2 teaspoons chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.4 g, Cholesterol 16.8 mg, Fat 14.1 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 4.2 g, Sodium 1336.6 mg, Sugar 4.6 g

ROASTED VEGETABLE PITA WITH CREAMY FETA DRESSING



Roasted Vegetable Pita With Creamy Feta Dressing image

Developed for the RSC#7 contest, I believe this is a winner! Roasted eggplant, onions and peppers with a creamy yogurt feta dressing will delight the senses!

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 2-4

Number Of Ingredients 21

1 cup eggplant, cut into 1/2-inch pieces
1/2 cup chickpeas (optional)
1 red bell pepper, cut into 1/2-inch pieces (you may use green)
1 small onion, cut in 1/2-inch pieces
2 garlic cloves, thinly sliced
1 large tomatoes, cut into 1/2-inch pieces
1/4 cup basil leaves, shredded
2 -4 tablespoons olive oil
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried)
1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
1/4-1/2 teaspoon salt, to taste
2 -4 pita pockets, halves
1/2 cup feta cheese, crumbled
1/2 cup plain yogurt
4 tablespoons milk (soy is okay)
4 tablespoons olive oil
3 -4 tablespoons lemon juice
1 -1 1/2 teaspoon brown sugar (optional)
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 teaspoons fresh dill or 1 teaspoon dried dill

Steps:

  • Prepare and cut the vegetables. Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. You may leave the chickpeas out, if you wish.
  • Toss vegetable mixture to lightly glaze the vegetables with olive oil.
  • Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray. Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. Tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
  • Prepare the dressing while vegetables are broiling.
  • Divide the vegetable mixture evenly between pita halves. Drizzle with Creamy Feta Dressing. Serve.
  • Creamy Feta Dressing:.
  • Combine all ingredients except the dill into a blender and blend until smooth.
  • Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is rather thin and pourable.
  • Pour into a bowl and sir in dill. Add more lemon juice if a tangier taste is preferred. Enjoy! This makes enough for 2-4 servings.

Nutrition Facts : Calories 755.4, Fat 53, SaturatedFat 13.4, Cholesterol 45.6, Sodium 1665.5, Carbohydrate 57.2, Fiber 6.8, Sugar 13.4, Protein 16.9

MOROCCAN GARBANZO BEAN AND FETA PITAS



Moroccan Garbanzo Bean and Feta Pitas image

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

Categories     Sandwich     Bean     Cheese     Dairy     Tomato     No-Cook     Picnic     Vegetarian     Yogurt     Lunch     Feta     Spice     Cucumber     Chickpea     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
Plain yogurt

Steps:

  • Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
  • Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

SPINACH AND FETA PITA BAKE



Spinach and Feta Pita Bake image

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Provided by Heatherbee

Categories     World Cuisine Recipes     European     Greek

Time 22m

Yield 6

Number Of Ingredients 9

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
  • Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA



Grilled Pitas with Tomatoes, Olives, and Feta image

Categories     Olive     Tomato     Appetizer     Vegetarian     Quick & Easy     Feta     Mint     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)

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.

HERBED PITA TOAST WITH FETA CHEESE



Herbed Pita Toast with Feta Cheese image

Serve pita with our Greek Salad with Broiled Shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

4 pita bread rounds
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons dried oregano
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
One 8-ounce block 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.

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.

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2018-09-07 Continue folding until the end of the dough is reached. Re-butter the end to ensure it sticks firmly. Place the triangle on a baking sheet, seam-side down and brush the top with butter. Continue with the remaining dough and filling. Bake the triangles for 10- 12 minutes, until golden and puffy.
From curiouscuisiniere.com


TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA)
Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
From mygreekdish.com


THE 35 BEST PITA RECIPES - GYPSYPLATE
2021-06-23 7. Chicken Avocado Pita Sandwich. These Chicken Pita Sandwich pockets are a healthy and delicious lunch option. They’re filled with healthy and delicious ingredients, like avocado, chicken, tomatoes, and Greek yogurt. They’re packed full of nutrients, will keep you full during the day, and are easy to make.
From gypsyplate.com


25 PITA RECIPES — WHAT TO STUFF IN PITA BREAD FOR A LUNCH ... - KITCHN
2021-07-29 1 / 10. Greek-Style Tuna Salad. This light and wholesome Mediterranean-inspired tuna salad is packed with cucumbers, tomatoes, olives, and fresh herbs. Go to Recipe. 2 / 10. Chicken Shawarma. This spiced, juicy sheet pan chicken is …
From thekitchn.com


FETA AND GREEK YOGURT PITA APPETIZER - OLIVE TOMATO
Preheat oven at 400 degrees Fahrenheit (200 Celsius). In a medium bowl, mash the feta with yogurt until creamy. Add the mint and olive oil and blend well. Spread the yogurt-feta mix on each pita. Bake in the oven for about 10 minutes, until tips of pita starts to brown. Take out and cut each pita with a pizza cutter in 6 triangles or 8 and serve.
From olivetomato.com


36 BEST RECIPES WITH PITA BREAD - GOOD RECIPE IDEAS
2022-02-28 11. Chicken Shawarma. Juicy and tender chicken marinated in Middle Eastern spices, topped with fresh vegetables and garlic yogurt sauce, and wrapped up in a soft pita makes a healthy lunch or dinner with just 15 minutes of prep! You can bake the chicken in the oven or air fry until golden brown and crispy. 12.
From goodrecipeideas.com


10 BEST PITA BREAD APPETIZERS RECIPES | YUMMLY
2022-06-02 Spicy Sausage Hummus with Toasted Pita Triangles Pork. pita bread, green onions, sour cream, feta cheese, cayenne, marinated artichoke hearts and 4 more. Pro.
From yummly.com


GREEK PITA SANDWICHES (SO EASY!) | VANILLA AND BEAN
First, make the dressing. Add the olive oil, lemon juice, garlic, dried oregano and salt into a lidded container. Shake until emulsified. Second, chop all the veggies; spinach, cucumber, Kalamata olives, onion and tomatoes. Next, transfer the veggies into a …
From vanillaandbean.com


TRADITIONAL TIROPITA – GREEK FETA CHEESE PIE - OLIVE TOMATO
2018-05-15 Instructions. Preheat oven at 350 F (180 C) Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan. In a large bowl smash the feta and anthotiro with a fork. Add the mint, dill and pepper and mix. In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
From olivetomato.com


PITA SANDWICHES WITH MARINATED FETA RECIPE | EAT SMARTER USA
The Pita Sandwiches with Marinated Feta recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


MINI PITA BREAD HAND PIES WITH FETA CHEESE - 30 DAYS OF GREEK FOOD
2018-12-06 Preheat oven to 350°F/180°C. Brush the edge of one of the pastry circles with egg wash and place some filling in the middle. Take 1-3 tablespoons (according to the size of the disk) of the feta-pepper mixture and place it in the middle of each disc. Use a pastry brush to place the egg wash on the outer edges of the disc.
From 30daysofgreekfood.com


GREEK CHICKEN PITA WITH WHIPPED FETA - COOKING FOR KEEPS
2020-02-26 Instructions. Preheat oven to 425 degrees. Line a large baking sheet with parchement paper. Add chicken, egg, breadcrumbs, garlic, salt, rosemary and dried oregano to a medium bowl. Grate 3/4 of the onion into the bowl and then finely chop the remaining 1/4 of the onion and add it to the bowl as well.
From cookingforkeeps.com


PITA AND GREENS BENEDICT WITH FETA CREAM — MOLLY YEH
2018-04-25 Carefully lower them into the boiling water. Cook until the whites are firm but the yolks are still runny, 2-3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture. Toast or grill the pitas. Drizzle with a little olive oil and top with the kale and eggs.
From mynameisyeh.com


FETA AND CUCUMBER PITA SANDWICH - RICARDO
Preparation. In a bowl, combine the cheese, mint and milk until creamy. On a work surface, split the pita in half to get two discs. Spread the inside of the bread with the cheese mixture. Layer with the cucumber slices and close the pita. Cut into four pieces.
From ricardocuisine.com


CREAMY GREEK FETA DIP - DAMN DELICIOUS
2018-05-08 Directions: In the bowl of an electric mixer fitted with the paddle attachment, beat feta, cream cheese, Greek yogurt, lemon juice, lemon zest and garlic on medium-high until light and fluffy, about 2 minutes. Stir in pepperoncini peppers, dill and parsley. Cover and place in the refrigerator for up to 2 days. Serve, garnished with cucumber and ...
From damndelicious.net


ROSEMARY CHICKEN AND AVOCADO BACON PITAS WITH HONEY FETA SAUCE.
2021-05-05 Preheat the oven to 425° F. 2. On a baking sheet, toss together the chicken, olive oil, shallot, garlic, rosemary, paprika, chili powder, and a pinch each of salt and pepper. Add the lemon wedges. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil.
From halfbakedharvest.com


FETA PITA ROUNDS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Split pita in half lengthwise to get 2 thin rounds. Coat each half with cooking spray. Advertisement. Step 2. Combine feta cheese and oregano; sprinkle mixture evenly over each round. Place on grill rack coated with cooking spray, and grill 2 minutes or until crisp. Cut each half into 4 wedges.
From myrecipes.com


GREEK SPICY FETA CHEESE DIP (TIROKAFTERI) - ALEKA'S GET-TOGETHER
2019-11-18 Instructions. Chop up your banana peppers and in a bowl, add your feta, hot peppers, pepper juice and red pepper flakes. Use a fork to break up your feta and mix everything together. Serve chilled with warm pita bread or slices of crusty bread.
From alekasgettogether.com


10 BEST FETA CHEESE PITA BREAD RECIPES | YUMMLY
Grilled Chicken Gyros with Sun-Dried Tomato Pita Bread and Whipped Feta Spread Heavenly Homecooking. red onion, minced garlic, pita pockets, spinach leaves, greek yogurt and 7 more.
From yummly.com


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