Greek Garden Pitas
1 photo of Greek Garden Pitas
By
Melissa T.
@MuffinGoddess
7
Created by me for the Greek "Stuff a Pita" Challenge for CQ 2016. Don't let the long list of ingredients scare you off -- you can have these on the table in 30 minutes, even sooner if you have helpers for veggie chopping. Be sure to use a slotted spoon when filling your pita pockets to help drain off some of the liquids, and don't fill the Pitas ahead of time, or your bread will become very soggy very quickly. These are filling and tasty with just the veggies and cheeses, but I'm sure that pretty much any precooked meat or seafood would be equally good in this too.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1baby eggplant, cubed (approx. 2 cups)
-
2 cfresh mushrooms, coarsely chopped (i used baby bella's)
-
1/4 largeonion, coarsely chopped
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1 mediumzucchini, coarsely chopped (approx. 2 cups)
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1/2 to 3/4 csweet peppers, sliced into matchsticks (i used some baby red, yellow and orange peppers)
-
1 ctomato, coarsely chopped
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1/2 cpitted kalamata (greek) olives, halved
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1/4 cred wine vinegar
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·salt, to taste
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·fresh ground pepper, to taste
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7 ozbaby spinach
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1 Tbspfresh oregano, chopped
-
1 Tbspfresh parsley, chopped
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1/2 cgrated kasseri cheese
-
1/2 ccrumbled feta cheese
-
1 1/2 Tbspolive oil, extra virgin
-
4whole wheat pita halves
How to Make Greek Garden Pitas
- Preheat a large skillet on medium high while you are chopping your veggies.
- Once veggies are all chopped (approximately 15 minutes), add the olive oil to the pan. Wait a second for the oil to heat up, then add the eggplant, onion and mushrooms. Sauté them for about 2 minutes.
- Next, add all the rest of the veggies EXCEPT the baby spinach. Add the red wine vinegar, salt and pepper. Cover and cook for about 5 minutes.
- Add the baby spinach, chopped herbs, and grated Kasseri cheese. Carefully stir to blend (spinach will fill the pan until it starts to wilt). Cover the pan again and allow to cook until the spinach starts to wilt, about 4 minutes.
- Stir in crumbled feta and remove pan from heat. Divide the filling evenly amongst the four pita halves, and serve immediately.
