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How To make Beef Pita, Greek Style
2 lb Ground Beef
1 ea Med. Onion, Chopped
4 ea Small Cloves Garlic, Minced
1/2 lb Fresh Mushrooms, Sliced
1 ea Bay Leaf
1 1/4 ts Salt
1/2 ts Chil Powder
1/2 ts Cumin Powder
1/4 ts Cinnamon
8 oz (1 cn) Tomato Sauce
1/3 c Burgundy Or Rose Wine
1 ea Large Egg
8 oz (1 pk) Cream Cheese,Softened
1 c Creamed Cottage Cheese
1/2 c Crumbled Feta Cheese
1/2 c Unsalted Butter, Melted *
8 oz (1/2 Pk) Phyllo Leaves **
1/4 c Dry Bread Crumbs
GARNISHES:
1 x Parlsey Sprigs
12 ea Cherry Tomatoes
1 x Fresh Fruit Kabobs (opt.)
* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~------------------------------------------------------------------------- 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.
How To make Beef Pita, Greek Style's Videos
The $2 Gyro | But Cheaper
Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
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Full Recipe:
Finger licking good Greek Style Grilled Chicken Pita Pockets
Think Kids, Picnics, Sunday Lunches, think finger licking delicious! Mediterranean inspired Chicken Pita Pockets
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Finger Licking good Greek Style Grilled Chicken Pita Pockets
Ingredients:
Marinade:
1 tablespoon lime juice
¾ teaspoon lime zest, from 1 lime
5 tablespoons extra-virgin olive oil
2½ tablespoons fresh dill, finely chopped
2½ tablespoons fresh coriander leaves, finely chopped
½ teaspoon garlic, minced
¼ teaspoon ground cumin powder
¼ teaspoon mustard powder
¼ teaspoon ground coriander powder
½ teaspoon red chilli powder, mild
½ teaspoon salt, or to taste
8 chicken thighs, boneless, about 100 grams each
1 cup Tzatziki sauce
200 grams tomato, chopped
4 pita pockets
8 small green lettuce leaves
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Evan Karas: How to make Tzatziki - Creamy & With Lots of Garlic
Said with a thick Greek accent, “You like the sauce?” This episode features homemade tzatziki sauce - the garlicy, greek yogurt-y dip that brings everyone together, yet pushes them further apart at the same time. Tzatziki - easy to make but difficult to pronounce- will be the tastiest thing you’ll put on your pita bread this week.
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Tzatziki Ingredients:
17 oz (500 g) plain Greek yogurt
1 large cucumber
4-5 cloves of minced garlic
Juice of half a lemon
2 tbsp (30 ml) Greek Extra Virgin Olive Oil
2 tbsp (30 ml) white vinegar
1 tsp (8 g) kosher salt
1 tsp (8 g) ground black pepper
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The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
Print this recipe here:
Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
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Hot and Juicy Greek Pita Burger
There are a lot of ingredients to break down but overall a super easy recipe to make!
Greek Veggie Salad
Celery, purple onions, red bell pepper, seeded cucumber, cherry tomatoes, baby spinach, cilantro, feta cheese and 1/4 c Greek dressing. Chop and mix well, add dressing just before serving.
Greek Dressing
Olive oil, balsamic glaze, Dijon mustard, oregano, dil, 2 tbl water, 2 tbl Greek seasonings, salt, pepper. Mix well in a blender and store remaining in small mason jar.
Hot and Juicy Burgers
2 lbs ground beef 80/20, 1 snack pack of applesauce (or 1 egg), 1 packet of Lipton’s onions soup mix, 1 tbl minced garlic, 2 tbl Worcestershire, lemon pepper, Greek seasoning, 1/2 C sharp cheddar. Combine, do not over mix and loosely patty. Broil in oven on roasting pan 10 minutes per side.
Frozen fries are a breeze to make in the air fryer. Cook for 15 minutes on 350 stirring at halfway mark. They turn out extra crispy every time!
Brown low carb mission wraps over gas cook top, spread chobani yogurt over the wrap, add romaine, burger “strips” and veggie salad and drizzle with Greek dressing.
Enjoy!
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Simple Tazatziki Sauce Recipe | Food Wishes
Learn how to make a Tzatziki Sauce recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Tzatziki Sauce recipe! And if you're interested, here is the best pita bread recipe: