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How To make Beef Pita, Greek Style 2
2 lb Ground Beef
1 md Onion, Chopped
4 cl Garlic, Minced
1/2 lb Fresh Mushrooms, Sliced
1 Bay Leaf
1 1/4 ts Salt
1/2 ts Chili Powder
1/2 ts Cumin Powder
1/4 ts Cinnamon
8 oz (1 cn) Tomato Sauce
1/3 c Burgundy Or Rose Wine
1 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:
Parlsey Sprigs 12 Cherry Tomatos
Fresh Fruit Kabobs (opt.) Contributed to the echo by: Jean Hores Beef Pita, Greek Style * 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 strawberries or other fruits in season on small wooden skewers. Servings: 12
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Greek Meatball Soup – Yuvarlakia | Akis Petretzikis
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Today, I'm showing you the best way to make a heartwarming Greek dish called Yuvarlakia! Juicy and aromatic meatballs boiled with rice and a lemony soup. A comfort food meal to enjoy with your loved ones!
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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GREEK MEATBALLS ON PITA BREAD
Greek Meatballs (known as Keftethes) are great as appetizers (without the pita bread) or entrées. Are they easy to make? Absolutely! This is pretty much a dump, mix, mold and bake-type recipe that delivers delicious flavor. Kalí óreski!
Music: Rainbows by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Authentic Greek Souvlaki Recipe | Grilled Skewered Meat in Pita with Tzatziki Sauce!
Indulge in the savory flavors of Greece with our authentic Souvlaki recipe! In this step-by-step tutorial, we'll show you how to create the perfect Greek street food - Souvlaki. Watch as we grill tender and marinated meat on skewers to perfection, creating mouthwatering aromas that will make your taste buds dance. Discover the art of assembling your Souvlaki with fresh tomatoes, onions, and the quintessential creamy Tzatziki sauce, all wrapped in warm and fluffy pita bread. Join us on this culinary journey to experience the joy of savoring Greece's most beloved street food! Opa!
Mediterranean Beef Pita Pockets
Spring is a busy time for everyone. Here is a quick and easy recipe that everyone will make time for, perfect for the on-the-go family. KBC and guest chef David Lemaster of Winchester share a spring time recipe.
• This recipe can also be used for an easy lunch idea for work or school. You could also serve it as a salad with pita on the side.
• When purchasing ground beef, look at the lean to fat ration for example an 90/10 is 90% lean and 10 % fat.
• 95% lean Ground Beef is considered lean according to USDA guidelines.
• Find more delicious and nutritious beef recipes at BeefItsWhatsForDinner.com
What's For Dinner Wednesday is a cooking feature that airs at 7:50am every Wednesday in the Fox 56 Morning Edition. These segments highlight great recipes that are easy to make! Recipes are provided by the Kentucky Beef Council.
Stuffed Beef Pita Recipe |Easy and Tasty Beef Pita Recipe | Meal Tonight
Hey there foodies, Heres a new video on how to make Stuffed beef Pita at home.
Ingredients:-
1. Beef keema – 250gm
2. Onion – 1 no
3. Tomato- 1 no
4. Garlic cloves – 2 nos
5. Parsley leaves – handful
6. Paprika powder/ red chili flakes – 1 tsp
7. Pepper powder – 2 tsp
8. Cumin powder- 1 tsp
9. Salt as required
10. Oil- 2 tbsp
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