Greek Garden Pitas

Name: Greek Garden Pitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 1 baby eggplant, cubed (approx. 2 cups); 2 c fresh mushrooms, coarsely chopped (i used baby bella's); 1/4 large onion, coarsely chopped; 1 medium zucchini, coarsely chopped (approx. 2 cups); 1/2 to 3/4 c sweet peppers, sliced into matchsticks (i used some baby red, yellow and orange peppers); 1 c tomato, coarsely chopped; 1/2 c pitted kalamata (greek) olives, halved; 1/4 c red wine vinegar; salt, to taste; fresh ground pepper, to taste; 7 oz baby spinach; 1 Tbsp fresh oregano, chopped; 1 Tbsp fresh parsley, chopped; 1/2 c grated kasseri cheese; 1/2 c crumbled feta cheese; 1 1/2 Tbsp olive oil, extra virgin; 4 whole wheat pita halves

By Melissa T.
@MuffinGoddess

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:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1

baby eggplant, cubed (approx. 2 cups)
2 c

fresh mushrooms, coarsely chopped (i used baby bella's)
1/4 large

onion, coarsely chopped
1 medium

zucchini, coarsely chopped (approx. 2 cups)
1/2 to 3/4 c

sweet peppers, sliced into matchsticks (i used some baby red, yellow and orange peppers)
1 c

tomato, coarsely chopped
1/2 c

pitted kalamata (greek) olives, halved
1/4 c

red wine vinegar
·

salt, to taste
·

fresh ground pepper, to taste
7 oz

baby spinach
1 Tbsp

fresh oregano, chopped
1 Tbsp

fresh parsley, chopped
1/2 c

grated kasseri cheese
1/2 c

crumbled feta cheese
1 1/2 Tbsp

olive oil, extra virgin
4

whole wheat pita halves
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How to Make Greek Garden Pitas

Step-by-Step

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.