If you saw these on my Instagram and asked yourself if they were as good as they looked, the answer is yes. These Greek Olive Pesto and Fried Zucchini Pitas were a little more time consuming than some of my other recipes but so worth it. They are also perfect for a #meatlessMonday. I’ve broken up each part of the pita into parts. This makes it easier to prepare some of the parts ahead of time (the feta and the pesto).
4-6 ounces block feta, cut into 1/2 inch cubes
2 sprigs fresh thyme
2 tablespoons fresh basil, chopped
1 teaspoon black pepper
pinch of crushed red pepper flakes
olive oil, enough to cover the cheese
Greek Olive Pesto
1/3 cup each greek olives (I used marinated kalamata and green olives)
1/2 cup grated parmesan cheese
1/4 cup fresh basil
1 large clove garlic (I used minced)
1/4 cup olive oil, or more depending on the consistency you want your pesto to be
1 zucchini, sliced into 1/4-inch rounds
1/4 cup milk
1/4 cup Panko bread crumbs
2 tablespoons regular breadcrumbs (this is important for getting them to stick to the zucchini)
2 tablespoons finely grated parmesan cheese or sharp cheddar
4 pita pockets
1 cup cooked chickpeas, drained + rinsed if using canned
1 cup spinach
1/4 cup sun-dried tomatoes packed in oil, oil drained
1. 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. For the pesto combine all ingredients in a food processor and blend until you get the consistency you want. If you’d like to change the consistency simply add more olive oil.
3. Preheat the oven to 425 degrees. Pour the milk in one small bowl and both bread crumbs, cheese, cayenne and salt and pepper in another bowl. Dip the zucchini rounds in the milk, then the crumbs mixture, pressing down to adhere the crumbs to the zucchini. Place on a wire rack coated with cooking spray on top of a cookie sheet, and bake for 15-20 minutes depending on your oven.
4. Grill the pockets two minutes on each side. Spread pesto on the inside, stuff with chickpeas, spinach, sun-dried tomatoes, fried zucchini, and feta. Enjoy!