This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless on Flippin’ Greek!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper. Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper. Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.
GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.
BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.
GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
Recipes copyright © Kukla's Kouzina
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
Recipes copyright © Kukla's Kouzina
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
