MEDITERRANEAN PITA POCKETS RECIPE + VIDEO
Mediterranean Pita Pockets are healthy and delicious. They are a great work or school lunch recipe and are packed with tomatoes, cucumber, feta and hummus.
Provided by Kelly Egan
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix cucumber, tomatoes, parsley, olives, onion, and feta in a large bowl.
- Use a spoon or spatula to spread a dollop of hummus along the inside of each pita pocket. Stuff with vegetable mixture.
Nutrition Facts : ServingSize 1 Pita pocket, Calories 500 calories, Sugar 8.1 g, Sodium 1421.2 mg, Fat 20.6 g, SaturatedFat 9.7 g, TransFat 0 g, Carbohydrate 60.4 g, Fiber 7 g, Protein 20 g, Cholesterol 50.6 mg
MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
MEDITERRANEAN COD PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
- Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
MEDITERRANEAN PORK AND PITA POCKETS
This is a very simple spicy stir-fry recipe based on similar dishes from several Mediterranean countries. It is healthy, economical, easy and quick to make in a Wok or Karhai. My kids have adored it since they were toddlers, and that was many years ago! The accuracy of amounts does not matter but keep the ratios about the same though. Use fresh lean and tender Pork. Experiment! That's what cooking is about
Provided by Chilli Prawn
Categories One Dish Meal
Time 40m
Yield 6-12 Piockets, 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
- Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
- Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
- Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
- Remove and mix well with the pork strips.
- Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
- Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
- Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
- Heat pitas and slice open on one side.
- Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.
Nutrition Facts : Calories 765.3, Fat 33, SaturatedFat 7, Cholesterol 97.5, Sodium 857.9, Carbohydrate 72.9, Fiber 6.8, Sugar 11.3, Protein 45
MEDITERRANEAN CHICKEN PITA POCKETS
These are so good, you will want more and more of these very tasty pitas. If desired, cooked turkey may be used in place of chicken.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
- In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
- Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
- Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
- If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.
MEDITERRANEAN TILAPIA POCKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by logansw
Categories One Dish Meal
Time 35m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
- Wrap 1 slice of prosciutto around each filet.
- Place 1 filet on 1 sheet of aluminum foil.
- Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
- Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
- Place aluminum pockets on a large oven proof sheet pan.
- Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
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