|Canned artichoke hearts||14 Ounce, cut into quarters (5 In Number Or 1 Can)|
|Roasted red peppers/1/2 cup chopped red bell pepper||3 Ounce, red peppers, drained and chopped|
|Celery stalks||2 , chopped|
|Tomato||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Chopped fresh dill/1 teaspoon dried dill||1 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Feta cheese||5 Ounce, grated / crumbled to make 2/3 cup|
|Ground black pepper||To Taste|
|Capers||2 Tablespoon, drained, rinsed|
|Pitted kalamata olives||3⁄4 Cup (12 tbs), sliced|
|Romaine lettuce/Leaf lettuce||4 Ounce|
Prepare all of the filling ingredients.
In a large bowl mix together the filling ingredients.
Cut the pita breads in half and lighdy toast them in a toaster oven.
Fill each half with a lettuce leaf and about 1/2 cup of filling.
Serve immediately, while the pita is still warm and soft.