FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA
Steps:
- Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
- Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.
GRILLED HALLOUMI PITA SANDWICHES RECIPE
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Provided by Joshua Bousel
Categories Sandwich
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pita on grill and cook until warm and pliable, about 30 seconds per side. Remove pita from grill.
- Grill cheese until well browned on both sides, 1-2 minutes per side.
- Transfer cheese to warmed pita and top with tomato slices, red onion, lettuce, and tzatziki. Serve immediately.
Nutrition Facts : Calories 634 kcal, Carbohydrate 53 g, Cholesterol 94 mg, Fiber 4 g, Protein 35 g, SaturatedFat 16 g, Sodium 1247 mg, Sugar 7 g, Fat 31 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED CHEESE WITH CARAMELIZED ONIONS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (1 1/2 sandwiches per person)
Number Of Ingredients 7
Steps:
- Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
- Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
- Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.
GRILLED TURKEY PITAS
Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. -Penny Malcolm, Americus, Georgia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture., Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing., To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives., Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture.,
Nutrition Facts : Calories 536 calories, Fat 15g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 903mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 4g fiber), Protein 50g protein.
GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA
Categories Olive Tomato Appetizer Vegetarian Quick & Easy Feta Mint Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
- Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
- Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
GRILLED PITAS WITH CARAMELIZED ONIONS AND GOAT CHEESE
Make and share this Grilled Pitas With Caramelized Onions and Goat Cheese recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat.
- Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes.
- Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer.
- Preheat grill.
- In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme.
- Brush cut sides of pitas with the herb mixture.
- Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions.
- Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes.
- To serve sprinkle with parsley and cut into wedges.
Nutrition Facts : Calories 444.8, Fat 23.2, SaturatedFat 8.2, Cholesterol 19.6, Sodium 537.2, Carbohydrate 46.2, Fiber 4.9, Sugar 11.6, Protein 14.3
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MOZZARELLA AND FETA PITA GRILLED CHEESE - THE …
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- Sautee the Spinach. In a grill pan, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering. Add the spinach and cook for a couple of minutes, tossing, until wilted. Transfer the spinach to a plate for now and turn the heat off.
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Reviews 6Category SandwichCuisine ComfortTotal Time 1 hr 20 mins
- Cut the onion in half through the end, then peel off the outer layers. Slice into 1/4″ strips. Heat the olive oil in a large skillet and add the onion. Cook over medium-high heat, stirring constantly, until translucent but not browned. Turn the heat down to medium-low and cook, stirring every few minutes or so, for about 1 hour. When finished, they should be nicely golden all around. Lower the heat to avoid burning, if necessary.
- Cut the pitas in half, then carefully separate the layers into a pocket. Place 1 Tbsp sundried tomatoes in a pocket and spread them about evenly. Add 1/4 of the onions, then add a couple slices of cheese (you kind of have to stuff everything in there). Repeat for the remaining pockets.
- Once stuffed, brush a bit of olive oil over the top of each pita. Heat a griddle (or just a pan, if that is all you have) over medium heat. Place the pitas oiled-side down and let cook until lightly charred and the cheese begins to melt.
- Brush the top of each pita with olive oil, then flip and continue cooking until the cheese is very melty and the pita is lightly charred.
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