Ingredients with Measurements:
- 2 red bell peppers, roasted and sliced
- 4 oz. crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- 4 pita pockets
Special equipment needed:
- Oven
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stem, and place them cut-side down on a baking sheet.
3. Roast the peppers in the oven for 20-25 minutes, until the skin is charred and the peppers are tender.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Peel off the skin from the peppers and slice them into thin strips.
6. In a blender or food processor, combine the feta cheese, parsley, mint, dill, basil, oregano, olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
7. Cut the pita pockets in half and stuff them with the roasted red pepper slices.
8. Spoon the feta cheese mixture over the roasted red peppers.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 305
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 550mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- You can use goat cheese instead of feta cheese.
- You can use any combination of fresh herbs that you like.
Variations:
- Add some sliced cucumber or tomato to the pita pockets.
- Use hummus instead of the feta cheese mixture.
- Add some grilled chicken or shrimp to the pita pockets.
Tips and tricks:
- To make the roasted red peppers easier to peel, place them in a plastic bag for a few minutes after roasting.
- You can make the feta cheese mixture ahead of time and store it in the refrigerator until ready to use.
- If you don't have a blender or food processor, you can mix the feta cheese mixture by hand.
Storage instructions:
Store any leftover roasted red pepper and feta pita pockets in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pita pockets, wrap them in foil and place them in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the pita pockets on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Garnish the pita pockets with some fresh herbs and lemon wedges.
Pairings:
Serve the pita pockets with a side of Greek salad or tabbouleh.
Suggested side dishes:
Greek salad, tabbouleh, or roasted vegetables.
Troubleshooting advice:
If the feta cheese mixture is too thick, add a little more olive oil or red wine vinegar to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the recipe. Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Pita bread is a staple of Middle Eastern cuisine and has been around for thousands of years. Feta cheese is a traditional Greek cheese made from sheep's milk.
Flavor profiles:
The roasted red peppers add a smoky sweetness to the dish, while the feta cheese mixture adds a tangy and herbaceous flavor.
Serving suggestions:
Serve the pita pockets as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A