Greek Style Beef Pita Recipes

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GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

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.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

GREEK PITAS



Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

  • In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEK-STYLE BEEF PITA



Greek-Style Beef Pita image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 Servings

Number Of Ingredients 5

1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
1 tablespoon lemon pepper
2 to 3 teaspoons vegetable oil
3/4 cup plain or seasoned hummus
4 whole wheat pita breads, cut crosswise in half

Steps:

  • 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired

BEEF PITA, GREEK STYLE



Beef Pita, Greek Style image

Make and share this Beef Pita, Greek Style recipe from Food.com.

Provided by glitter

Categories     Meat

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 21

2 lbs beef, Ground
1 medium onion, Chopped
4 cloves garlic, Minced
1/2 lb fresh mushrooms, Sliced
1 bay leaf
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon cinnamon
1 (8 ounce) can tomato sauce
1/3 cup Burgundy wine or 1/3 cup rose wine
1 large egg
1 (8 ounce) packet cream cheese, Softened
1 cup cream-style cottage cheese
1/2 cup feta cheese, Crumbled
1/2 cup unsalted butter, Melted (Unsalted margarine, melted, can also be used.)
8 ounces phyllo pastry sheets, defrosted (1/2 Package)
1/4 cup dry breadcrumbs
1 sprig parsley
12 cherry tomatoes
fresh fruit kabobs (optional)

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.

Nutrition Facts : Calories 771.1, Fat 71.7, SaturatedFat 32.5, Cholesterol 140.1, Sodium 675.2, Carbohydrate 17.1, Fiber 1.4, Sugar 3.6, Protein 13.6

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