33 greek pita bread recipes

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Cheesy pita sandwiches with microwave-melted Swiss cheese stuffed with an Italian-dressed salad of tomatoes, cucumbers, alfalfa sprouts, and peppers. A quick vegetarian lunch in 5 minutes.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Stir-fried beef strips with broccoli, snow peas, mushrooms, and carrots in a soy-cornstarch glaze, stuffed into warm pita pockets. A low-calorie steak and veggie stir-fry you can eat with your hands.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Crisp stir-fried vegetables in a glossy honey-orange-ginger sauce tucked into whole wheat pita pockets and grilled until sealed. A wholesome meatless dinner in 40 minutes.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.