Feta Pitas Recipes

SPINACH AND FETA PITA BAKE

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.

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.

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 AND GREENS BENEDICT WITH FETA CREAM

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.

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.

MOROCCAN GARBANZO BEAN AND FETA PITAS

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.

GREEK PITAS

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.

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.

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.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

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.

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.