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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pitas 252g Recipe makes 3 pitas) |
||
| Calories 416 | ||
| Calories from Fat 143 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 1587mg | 66% | |
| Potassium 820mg | 23% | |
| Total Carbohydrate 51.8g | 17% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 11.9g | ||
| Protein 18.9g | 37% | |
Greek Pita Pizza
By: *Pixie*
Aug 2, 2005
No pepperoni here! But lots of Greek flavor with garlic, feta, and kalamata olives. One of these makes a nice meatless lunch (or two if you have a big appetite). Submitted for Ready Set Cook Summer 2005.
3 pitas
Ingredients
- 3 pita bread (6 inch size)
Pita Filling
- 2/3 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1/3 cup tomato paste (or tinned crushed tomatoes)
- 1 teaspoon oregano
- 1/8 teaspoon black pepper
Pita Topping
- 1/3 cup tomato paste (or tinned crushed tomatoes)
- 1 1/2 teaspoons oregano
- 3 tablespoons red onions, finely diced
- 6 kalamata olives, pitted and diced
- 1 cup green bell pepper, diced small
- 1/2 cup feta cheese, crumbled
- 3 tablespoons parmesan cheese, grated
Directions
1
Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.2
Carefully slice one edge of each pita and open to form a pocket.3
Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.4
Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.5
Bake for 15 minutes or until hot and the green pepper is done.
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- Course > Lunch/Snacks
- Course > Main Dish > Pizza
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #730763
On Sep 3, 2009
I added some thin slices of fresh tomato, Feta cheese, finely chopped onion and black olives on top and left out the green peppers. Deeelicious!
From: daisy M
On Jun 9, 2009
It was a great appetizer. I added some artichokes in brine. The pita turned nice and crisp. I used low fat feta. The cheeses did not seem to melt as well and so some of the topping kept falling off.
From: evelyn/athens
On Jul 28, 2005
Can't get any easier or quicker than this recipe. We all really enjoyed it for flavour-value and mom really enjoyed it for ease of preparation! I used Barilla Tomato and Basil Pasta Sauce as the base rather than paste and it added a nice touch, I think. I like the idea of filling the pita pocket as well as the top of the pita pizza - it really added an unexpected burst of flavour. Wonderful recipe and definitely one I'll be making over and over again.
From: Ms*Bindy
On Jul 1, 2005
These were tasty. I really liked the idea of putting the stuffing into the pita shells and then toppings as well. For my personal taste, I think there was more feta than necessary. If I make this again, I will probably put the feta in the filling OR on the toppings, but not both. This was a great idea...loved the concept.
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