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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
3 pita bread (6 inch size) |
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 |
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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