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Greek Stuffed Pitas

These pitas are wonderful served with a side dish of pasta, tossed with a little lemon-infused olive oil and garlic.

Ingredients: 

Ingredients: 

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½ tsp. olive oil
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1 medium onion, sliced in wedges
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2 medium red bell peppers, seeded and sliced ¾-inch thick
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2 medium yellow or green bell peppers, seeded and sliced ¾-inch thick
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2 cloves garlic, minced 1 large firm ripe tomato, cut into wedges
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⅓ cup Greek or kalamata olives, pitted and coarsely chopped
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½ tsp. dried oregano
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4 large pitas
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2 oz. feta cheese, optional

Instructions: 

1. Preheat oven to 325°F. Heat pitas in oven until warmed through.

2. In large nonstick wok or skillet, heat oil over high heat.

3. Add onion, and cook, stirring often, 3 minutes. Add bell peppers and garlic, and cook, stirring often, 3 to 4 minutes. Add tomato, olives, and oregano. Continue to stir often, until vegetables are crisp-tender, about 3 minutes. Season with salt and pepper to taste.

4. Place warm pitas on individual plates. Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich. Sprinkle each sandwich with crumbled feta cheese, and serve hot. Alternatively, place peppers in baking dish, and sprinkle with feta. Microwave until cheese melts, about 2 minutes. Serve with or without pita bread.

Nutrition Information: 

Calories: 
335
Protein: 
g
Total Fat: 
3 g
Saturated Fat: 
1 g
Carbohydrates: 
68 g
Cholesterol: 
0 mg
Sodium: 
586 mg
Fiber: 
6 g
Sugar: 
g
Yield: 
Serves 4