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Greek Pitas: Crispy Zucchini & Magic Feta! Discover the best Greek Pitas recipe! Featuring fried zucchini, marinated feta, olive pesto, and garbanzo beans. Easy

Greek Pitas: Crispy Zucchini & Magic Feta!

Embark on a culinary journey to Greece with this spectacular Greek Pitas recipe, a delightful fusion of vibrant flavors and textures. This dish masterfully combines crispy fried zucchini, a rich, homemade Greek olive pesto, and feta cheese marinated to perfection with aromatic herbs and spices. The addition of seasoned garbanzo beans adds a hearty element, making these pitas a complete and satisfying meal that transports your taste buds straight to the Mediterranean. Perfect for a light dinner o
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4-6 ounces block feta (cut into 1/2 inch cubes)
  • 2 sprigs fresh thyme
  • 2 tablespoons fresh basil (chopped)
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • pinch crushed red pepper flakes
  • olive oil (enough to cover the cheese)
  • 1/2 cup greek olives
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh basil

Method
 

  1. Marinated Feta: Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.
  2. Greek Olive Pesto: In a food processor, combine olives, parmesan cheese, fresh basil (1/4 cup), garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.
  3. Fried Zucchini: In a bowl, whisk together the egg. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.
  4. To assemble the pitas: Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.

Notes

- For the best marinated feta, let it sit in the fridge for at least 24 hours for flavors to meld.
- Ensure your oil is hot enough before frying the zucchini to achieve a crispy coating without sogginess.
- Adjust the spice level in the pesto by adding more or less crushed red pepper flakes to your preference.
- Use a good quality olive oil for both marinating the feta and in the pesto; it significantly impacts the flavor.