Greek Pita Recipe
Ingredients
| 5 artichoke hearts, cut into quarters (14-ounce can) | ||
| Roasted red peppers | 1/4 Cup (16 tbs), drained (FILLING) | |
| Celery stalks | 2 , chopped (FILLING) | |
| Tomato | 1 Medium, chopped (FILLING) | |
| Garlic | 1 Clove (5gm), pressed (FILLING) | |
| Olive oil | 2 Tablespoon (FILLING) | |
| Juice of 1/2 lemon | ||
| Dill | 1 Tablespoon, dried (FILLING) | |
| Parsley | 2 Tablespoon, chopped (FILLING) | |
| Grated cheese | 2/3 Cup (16 tbs), crumbled (FILLING) | |
| Ground black pepper | 1 To taste (FILLING) | |
| Capers | 2 Tablespoon, drained, rinsed (FILLING) | |
| 3/4 cup pitted Calamata olives, sliced (optional) | ||
| Pita bread | ||
| Romaine or leaf lettuce | ||
| Salt | To Taste | |
Directions
Prepare all of the filling ingredients.
In a large bowl mix together the filling ingredients.
Cut the pita breads in half and lighdy toast them in a toaster oven.
Fill each half with a lettuce leaf and about 1/2 cup of filling.
Serve immediately, while the pita is still warm and soft.
In a large bowl mix together the filling ingredients.
Cut the pita breads in half and lighdy toast them in a toaster oven.
Fill each half with a lettuce leaf and about 1/2 cup of filling.
Serve immediately, while the pita is still warm and soft.
Chef
