Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta
Try this Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta recipe
Try this Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta recipe
- 2 tablespoons fresh basil chopped
- 1 bay leaf
- 1/4 teaspoon salt + pepper
- 2 sprigs fresh thyme
- 1/4 cup fresh basil
- 1 pinch crushed red pepper flakes
- 1 cup arugula
- marinated feta (leave out for vegan version):
- 4-6 ounces block feta cut into 1/2 inch cubes
- 2 teaspoons black peppercorns
- olive oil enough to cover the cheese
- greek olive pesto:
- 1/2 cup greek olives (i used marinated kalamata and green olives)
- 1/2 cup grated parmesan cheese (swap in nutritional yeast or parsley for vegan version)
- 1 large clove garlic
- 1 pepperoncini (optional)
- 1/4 cup olive oil or more depending on the consistency you want your pesto to be
- fried zucchini:
- 2 zucchinis sliced into 1/4-inch rounds
- 1 large egg (use 1/3 cup coconut milk for a vegan version)
- 3/4 cup panko bread crumbs (use gluten free if needed)
- 2 tablespoons flour (use gluten free cornmeal if needed)
- 1/2 cup finely grated parmesan cheese (use nutritional yeast for vegan version)
- sandwiches:
- 4 pita pockets
- 1 cup cooked chickpeas drained + rinsed if using canned
- 1/4 cup sun-dried tomatoes packed in oil oil drained
- Carbohydrate 38.9377511262717 g
- Cholesterol 16.5000000070081 mg
- Fat 13.5808077581099 g
- Fiber 7.36525125711715 g
- Protein 16.7823371282527 g
- Saturated Fat 4.33318450217347 g
- Serving Size 1 1 Serving (236g)
- Sodium 616.838262745781 mg
- Sugar 31.5724998691546 g
- Trans Fat 1.10810937532561 g
- Calories 335 calories
Step-by-step
- 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.
- In a food processor, combine olives, parmesan cheese, parsley, 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.
- When you are just about ready to put your pitas together it is time to fry the zucchini.
- In a bowl, whisk together the egg and buttermilk.
- 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.
- 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.
- Pre heat the grill to medium heat.
- Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto.
- Place a few zucchini slices on top of the pesto and then a handful of chickpeas.
- Add the sun-dried tomatoes and a little sprinkle of marinated feta.
- Carefully place the pockets on the grill and grill for 3-4 minutes per side or until the pockets are warm.
- Remove from the grill and stuff each pocket with arugula and more marinated feta.
- Eat!!
Standard falafel pitas lean on heavy tahini and predictable salads, but this Mediterranean variation swaps chickpea puree for a briny, high-fat spread of Kalamata olives, parmesan, and oil that punches far above its weight class. Salty feta submerged in oil undergoes a mild curing process over its mandatory one-hour rest, softening its protein matrix while infusing the preserving liquid with herbaceous aromatics that can later double as a cooking medium for the chickpeas. Fried zucchini provides structural crunch, though the original dredge relies heavily on dairy bindings that require precise handling to prevent the panko coating from sliding off the wet squash rounds during pan-frying.
- When executing the dairy-free vegan adaptation, swap the single egg for precisely one-third cup of full-fat coconut milk, ensuring the liquid viscosity remains heavy enough to grab the flour and panko crust without making the breadcrumbs soggy.
- Monitor the skillet temperature closely at medium heat; olive oil has a lower smoke point than neutral vegetable oils, meaning excessively high heat will burn the parmesan embedded in the zucchini breading before the interior squash softens.
- Store the glass jar of marinated feta safely in the refrigerator for up to two weeks, but always use a clean utensil to extract the cubes so rogue moisture does not introduce bacterial growth into the oil bath.
- Grill the stuffed pita pockets for exactly three to four minutes per side, watching for deep golden grill marks that indicate the bread has toasted through without carbonizing the delicate arugula stuffed inside at the very end.
Balancing the high sodium of the feta and cured olives requires adding acidic elements like the pepperoncini into the food processor alongside the garlic. Mastering these distinct component swaps turns what could be a soggy, overly complex assembly project into a cohesive handheld meal.
