Lamb Gyros with Cilantro Sauce are one of our favorite summer dinners. I start my gyros by mixing together ground lamb and spices. Then, I bake this mixture in a loaf pan. After letting the cooked lamb cool, I slice it thinly and grill it. …
Croque-Madame Gruyere Melts are one of my favorite sandwiches. I begin these sandwiches by making a luscious cheese sauce. Then, I add ham and shredded Gruyere cheese to sourdough bread and fry the sandwiches until they’re golden brown. Next, I fry eggs, and place one …
Greek Salad Stuffed Pita Pockets are a fantastic meatless lunch or dinner. We love these sandwiches because they are so fresh and vibrant. I start these sandwiches by making easy homemade pita bread. Next, I spread each pita half with a creamy Cucumber Yogurt Spread. Then, I toss lots of fresh vegetables with my homemade Lemon Vinaigrette. All together, these components really make these pita pockets shine.
The Equipment I Used
A Bread Machine- I made my homemade pitas in my Zojirushi bread machine.
Parchment Paper- I baked my pitas on parchment paper.
A Food Scale- For best pita making results, be sure to weigh your flour.
A Salad Spinner- I use this to dry my lettuce.
A Big Bowl- Use this to toss together your vinaigrette and vegetables.
The Ingredients Needed for Greek Salad Stuffed Pita Pockets
Yogurt- Use full fat Greek yogurt for both the pita dough and the Cucumber Yogurt spread. I like the Fage brand.
Flour- Be sure and use bread flour. I used King Arthur bread flour.
Yeast- Use instant yeast. I used Fleichmann’s.
Oil- This is in both the Cucumber Yogurt Spread and the Lemon Vinaigrette. Use a mild, delicate extra virgin olive oil. I like California Olive Ranch.
Lemon Juice- Use freshly squeezed lemon juice.
Bell Peppers- I use red, orange, and yellow mini peppers.
Kalamata Olives- Buy olives from the deli counter, not jarred ones.
Feta Cheese- Buy a block of feta, not crumbled feta.
How I Made my Pita Sandwiches
First, I made my pitas. After my dough had been in the bread machine for fifty minutes, I realized I had neglected to add the yeast. So, I massaged the yeast into the dough and let it finish rising. And, my pitas still came out great!
Next, I made my Cucumber Yogurt Spread. I used my food processor.
Then, I made the Lemon Vinaigrette and tossed it with the vegetables.
Finally, I stuffed my pitas and served them.
If you love Greek salad, you need to try these fantastic Greek Salad Stuffed Pita Pockets.
Greek Salad Stuffed Pita Pockets
Greek Salad Stuffed Pita Breads
Pita Breads stuffed with a Cucumber Yogurt Spread, feta cheese, and fresh vegetables tossed in a Lemony Vinaigrette.
In a large bowl, toss together all the vegetables.
In a small jar, mix together all the Lemon Vinaigrette ingredients, and then toss it with the vegetables.
Next, prepare the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel, and squeeze out all the moisture. Place the cucumber in a bowl with all the other ingredients, and stir them together. Spread this mixture on the bottom of each pita pocket.
Fill each pita pocket with some of the vegetables and serve.
Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Crispy Buffalo Chicken Sandwiches with Blue Cheese are perfect for a casual dinner. These sandwiches begin with a fried chicken breast. Then, the chicken is dipped in a sweet and spicy Buffalo sauce. Next, it’s topped with a creamy blue cheese sauce. Finally, the whole …
