Total Time
Prep 15 mins
Cook 15 mins

No pepperoni here! But lots of Greek flavor with garlic, feta, and kalamata olives. One of these makes a nice meatless lunch (or two if you have a big appetite). Submitted for Ready Set Cook Summer 2005.

Ingredients Nutrition


  1. Preheat oven to 350F and spray a large baking sheet lightly with cooking spray.
  2. Carefully slice one edge of each pita and open to form a pocket.
  3. Mix the pita filling ingredients and place in the pockets (about two tablespoons per pocket, and yes, it should be quite thick), spreading it as thin as it will go over the bottom of the pocket to about an inch from the edge.
  4. Place the pitas on a baking sheet and spread top evenly with tomato paste, sprinkle with the oregano then top with the remaining pita toppings ending with the parmesan.
  5. Bake for 15 minutes or until hot and the green pepper is done.


Most Helpful

These were very easy to prepare although I had to leave out the feta and olives because I realized too late that we didn't have any! Next time I make these I'll have to make it as written, because while my version was pretty good, it wasn't anything special. Also, I'd suggest a lighter sauce than tomato paste -- maybe an oregano pizza sauce or something -- as it was a bit strong.

SAHS February 09, 2010

I added some thin slices of fresh tomato, Feta cheese, finely chopped onion and black olives on top and left out the green peppers. Deeelicious!

cindymcleod62 September 03, 2009

It was a great appetizer. I added some artichokes in brine. The pita turned nice and crisp. I used low fat feta. The cheeses did not seem to melt as well and so some of the topping kept falling off.

daisy M June 09, 2009

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