Sweet Pita Food

PITA CHIPS, SWEET AND SAVORY

Steps:

• Preheat the oven to 400 degrees F.
• For the sweet pita chips: Brush both sides of the pita halves with the melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the rough or interior side of the pita halves with the sugar mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, 8 to 9 minutes.
• For the savory pita chips: Brush both sides of the pita halves with the olive oil. In a small bowl, combine the paprika, garlic powder and salt. Sprinkle the rough or interior side of the pita halves with the paprika mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, about 10 minutes.

CINNAMON-SUGAR PITA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each pita bread into 8 wedges and brush with olive oil. Sprinkle cinnamon and sugar on top and place wedges on a baking sheet.
• Bake in the preheated oven until crispy on the edges and slightly soft in the middle, 12 to 14 minutes; they will harden as they cool.
• Serve immediately or store in an airtight container after cooling.

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
• Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
• Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

BRAISED WILD GREENS AND SWEET ONION PITA (HORTOPITA)

Steps:

• Preheat oven to 350 degrees F.
• Place a saute pan over medium heat. Add olive oil. Add onions and saute until lightly translucent (about 8 to 10 minutes). Add leeks and pinch of salt. Cook 8 to 10 minutes or until onion mixture is soft and translucent. Turn heat to medium-high and add the chopped dandelion greens and kale. Reseason with salt and pepper. Add Herb Tea. Lower heat to medium. Cook 5 minutes until all liquid is evaporated. Remove mix from stove. Add herbs and cool. Season with salt and pepper.
• To Assemble: Defrost phyllo in refrigerator overnight. Lay one sheet of pyhllo out on a clean surface and brush lightly with olive oil. Cover the first sheet with a second sheet of phyllo and brush again with olive oil. Repeat one more time so you have a total of 3 sheets of phyllo (this will line 2 molds). Using a sharp paring knife, cut the phyllo down the center so you have 2 equal sheets. Cut each sheet in 2 equal parts again so you have 4 equal sheets. Repeat one more time so you have 8 equal strips, each approximately 1-inch wide. Using a 3-ounce souffle dish as a mold, lay one strip of phyllo over the mold and press it down to line the mold. Leave excess phyllo hanging over on each side of the mold. Lay a second strip of phyllo across the mold, slightly overlapping the first, and press it down as before. Repeat this procedure until you have a total of 4 strips completely lining the mold with phyllo. Spoon the horta and onion filling into the mold, gently packing down to fill the mold 3/4 full. Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (cover one at a time). Trim any excess phyllo. Make small slits in the phyllo and brush with olive oil. Fill all 6 molds and bake for 15 to 20 minutes, or until golden brown. Let cool 2 to 3 minutes. Invert mold to remove pita. Serve as meze or with baby greens
• In a heavy gauge sauce pot combine all ingredients. Bring to a boil. Turn heat down and simmer for 20 minutes. Strain and reserve liquid. Herb tea can be stored in a covered jar and refrigerated for 4 to 5 days.

ROASTED SWEET POTATO & CHICKPEA PITAS

Steps:

• Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.