Greek Appetizer Bread Food

GREEK PITA BREAD RECIPE - EASY AND TASTY!

Steps:

• First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.
• Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.
• Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
• Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
• Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)
• A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.
• After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.
• Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.
• Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.
• If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.
• Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

GREEK ARTICHOKE APPETIZER

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a 10x7x2-inch baking dish.
• Drain marinade from one jar of artichoke hearts into a skillet.
• Pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. Blend until artichoke hearts are coarsely chopped and set aside.
• Cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. Remove from heat and transfer to a large bowl.
• Stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
• Stir sharp Cheddar cheese, parsley, Parmesan cheese, and chopped artichoke heart mixture into the onion mixture. Pour mixture into prepared baking dish.
• Bake in preheated oven until top is golden, 25 to 30 minutes. Cut into 1-inch squares and serve warm or cold.

HEALTHY GREEK APPETIZER PLATTER (HEALTHY APPETIZERS)

Steps:

• Combine cherries, balsamic vinegar, vanilla bean seeds, honey, olive oil, and water in a small saucepan over medium-high heat. Bring to boil. Reduce heat to medium/medium-low. Simmer until mixture is thick and reduced by more than half. Remove from heat and let cool slightly, then pour onto feta. Serve with crackers and more honey, if desired.
• Prepare a hot grill. Drizzle all vegetables and halloumi with a bit of olive oil then season with salt and pepper. Brush grill grate with a little olive oil to prevent sticking.
• Grill vegetables until tender and nicely charred, turning occasionally. Green onions will be ready after 2-4 minutes. Peppers and zucchini take about 10 minutes. Transfer from grill to serving platter.
• Grill halloumi, about 2-3 minutes on each side until grill marks appear. If you press gently on the cheese, it should be tender and give a little but not be too soft or runny. Transfer from grill to serving platter. Sprinkle grilled vegetables and halloumi with fresh mint, if desired, to serve. Drizzle halloumi with harissa oil, if desired, to serve.
• You can grill the apricots at the same time as the halloumi to ensure things come out at the right time. Prepare a hot grill (or keep grill hot from grilled vegetables). In a medium bowl, combine apricots, olive oil, honey, vanilla bean seeds, and salt. Toss to coat apricots well, ensuring vanilla bean seeds are evenly distributed.
• Grill apricots, cut side down, until marked and beginning to soften, about 1 minute or so. Flip and cook about 30 more seconds on the skin side until marked. Transfer to serving platter.
• Arrange all items on a platter, evenly distributing types of dishes (dips, fruits, nuts, cheeses) and colors, making sure no type of dish or color is too concentrated. You can start by placing large items like dips and arranging dipping items (crackers, grilled veggies, fresh veggies) around them.

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)

Steps:

• To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
• Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
• Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
• Let the dough rise at room temperature for 10-12 hours (or overnight).
• Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
• Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
• Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
• Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

GREEK BREADSTICKS

Steps:

• Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold 1 pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal., Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets., Bake at 400° for 12-14 minutes or until golden brown. Serve warm, with tzatziki sauce if desired.

GREEK APPETIZER BREAD

Steps:

• Combine first 3 ingredients, stirring until smooth.
• Slice bread loaf in half lengthwise.
• Spread cream cheese mixture on cut sides of bread.
• Sprinkle feta cheese, olives and peppers over cheese.
• Place bread on an ungreased baking sheet.
• Bake at 375 for 15 minutes or until thoroughly heated.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Steps:

• Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
• Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
• Gather all the toppings to assemble the Greek pita appetizers.
• Lightly toast the pita bread, cut into wedges, and set aside.
• Spread some whipped Feta cheese spread on each pita.
• For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
• For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
• For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.