Kretschmar Greek Roast Beef Pita Food

GREEK BEEF PITAS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

ROAST BEEF GARDEN PITAS

Steps:

• Line pita halves with roast beef. In a small bowl, combine the broccoli, corn, cucumber, carrot, celery and onion., In another bowl, combine the dressing ingredients. Pour over vegetable mixture; toss to coat. Fill pita halves.

KRETSCHMAR® GREEK ROAST BEEF PITA

Steps:

• Shred the whole package of roast beef. In medium bowl combine shredded roast beef with lemon pepper, olives and feta cheese. Set aside. Place in a small bowl the mayonnaise, garlic powder, and cucumber, and mix together. Spread the mayonnaise mixture on each bun or pita. Add 1/2 cup roast beef mixture. Top with provolone cheese.

BEEF PITA, GREEK STYLE

Steps:

• Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color.
• Pour off drippings.
• Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes.
• Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally.
• Remove bay leaf.
• Cool while preparing cheese filling.
• Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth.
• Stir in cottage and feta cheeses and blend.
• Brush 13 x 9-inch baking pan with melted butter.
• Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter.
• Layer with 3 more pastry sheets, brushing each with butter.
• Sprinkle bread crumbs evenly over top.
• Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat.
• Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
• Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
• Turn bottom pastry ends up over filling.
• Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
• Using spatula, tuck top pastry sheets around inside edges of pan.
• With sharp knife, score top lightly in half lengthwise and sixths crosswise.
• (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown.
• Cool at least 10 minutes before cutting along scored lines.
• Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
• Garnish with parsley.
• Garnish individual servings with fresh fruit kabobs, if desired.
• FRESH FRUIT KABOBS:
• To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers.

KRETSCHMAR® GREEK ROAST BEEF PITA

Steps:

• Shred the whole package of roast beef. In medium bowl combine shredded roast beef with lemon pepper, olives and feta cheese. Set aside. Place in a small bowl the mayonnaise, garlic powder, and cucumber, and mix together. Spread the mayonnaise mixture on each bun or pita. Add 1/2 cup roast beef mixture. Top with provolone cheese.

BEEFY GREEK PITA FOLDS

Steps:

• In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
• Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
• On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.