When you’re hosting a gathering, try making larger quantities of smaller portions. They’re easy to pass around and your guests will love tasting a little of everything!
The spices and toppings on these pitas offer a tasty bite.
Ingredients
1 tablespoon unsalted butter
8 green onions, chopped
freshly ground pepper, to taste
1 pound ground lamb
½ cup chopped fresh parsley
¼ cup chopped fresh mint, plus more for garnish
1 cup feta cheese cut into small cubes
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon salt
1 package mini-pitas
tzaziki sauce
Preparation
1. Pre-heat oven to 350°F.
2. Melt butter in a skillet over medium heat. Add green onions and season with fresh ground pepper. Cook, stirring occasionally, until softened, about 3 minutes.
3. Transfer onions to a bowl and stir-in the parsley, mint, feta, cinnamon, cumin and salt.
4. Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces for 6 to 7 minutes or until browned.
5. Drain the cooked lamb and stir into the bowl with the green onions & parsley medley.
5. Cut the tops off the mini-pitas and stuff with the lamb mixture. Don’t worry if the pitas start to tear, once heated they will stay together. Place stuffed pitas in an oven proof baking dish and heat in the oven for 10 minutes.
6. Remove stuffed pitas from the oven and arrange on a serving platter. Top with a dollop of tzaziki, sprinkle with some freshly chopped mint and serve.
Reprinted with permission of Tony Armstrong and Cottage Life.
