{please excuse the terrible photo, but considering the rate at which Alex and I were eating the filling, I'm lucky there is even this photo}
Ingredients
1 can of marinated artichoke hearts
1 can of medium black or green olives-sliced
1/4 cup of raspberry vinagrette
4 cloves of garlic-minced or pressed
1 pint of quartered grape tomatoes
1zucchini- diced or quartered
3 Tb olive oil
Sundried tomato feta
Cream cheese-softened
1/2 lb. sliced or shaved roast beef sandwich meat
Pitas with pockets {bake in oven for 5 minutes at 375 degrees}
Directions
1.Mix together artichoke, olives, vinagrette, garlic, tomato, zucchini, olive oil and feta in medium bowl.
2. Take pitas (cut in half, if full pita circles) and spread a little bit of cream cheese inside.
3. Place desired amount of roast beef inside.
4. Scoop the filling from bowl in to the pita to finish it off.
Bite, drool, sigh and proceed to stuff yourself. These are my new favorite dish and I think about them more often than I should.
Disclaimer- I am not Greek, have not studied Greek cuisine or even read a Greek cookbook. I do plan to though. Its just more fun for me to call them "Greek Pitas" rather than --- Pita.
