496 peta recipes

Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.

Sizzling pork pockets with Dijon-marinated pork loin strips stir-fried and stuffed into warm pitas with lettuce and creamy tarragon dressing. A quick, flavorful weeknight dinner.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Homemade gyros with ground lamb, allspice, coriander, and savory threaded on skewers with bacon and broiled crispy. Served build-your-own style in pita with yogurt and tomatoes.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Microwave eggplant casserole with ground beef, bacon, feta cheese, and tomato sauce topped with seasoned croutons. A quick, savory one-dish dinner ready in 30 minutes flat.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Steamed eggplant and green pepper marinated in a garlic-oregano vinaigrette, then tossed with chunk tuna, fresh tomato, and crumbled feta over crisp greens. A bright, Mediterranean-style Tunisian salad that's hearty enough for a main course.

Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.