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Greek Pita

Chef.Foodie's picture
Ingredients
For filling
  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
  Salt To Taste
  Capers 2 Tablespoon, drained, rinsed
  Pitted kalamata olives 3⁄4 Cup (12 tbs), sliced
  Pita bread 6
  Romaine lettuce/Leaf lettuce 4 Ounce
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Snack
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
4

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