Mix it, fry it, fill it and chow down! Toasty pita pockets are smeared with a coconut yoghurt and olive mixture, then filled to the brim with oregano-fried peppers and mushrooms, and finished off with slivers of pickled red onions. Is your mouth watering yet, Chef?
Greek Mushroom Pita Pocket
Greek Mushroom Pita Pocket
with green bell pepper, yoghurt & olives, and fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Coconut Yoghurt
- Cucumber
- Dried Oregano
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Green Leaves
- Mixed Exotic Mushrooms
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Red Onion
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
IN A PICKLE
In a bowl, combine the vinegar, 5ml of a sweetener of choice, and 10ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
White Wine Vinegar - 15ml
Red Onion - 1
Coconut Yoghurt - 30ml
Cucumber - 50g
Fresh Oregano - 3g
Pitted Kalamata Olives - 20g
Mixed Exotic Mushrooms - 125g
Green Bell Pepper - 1
Dried Oregano - 7,5ml
Garlic Clove - 1
Pita Bread - 1
Green Leaves - 20g
IN A PICKLE
In a bowl, combine the vinegar, 10ml of a sweetener of choice, and 20ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
White Wine Vinegar - 30ml
Red Onion - 1
Coconut Yoghurt - 60ml
Cucumber - 100g
Fresh Oregano - 5g
Pitted Kalamata Olives - 40g
Mixed Exotic Mushrooms - 250g
Green Bell Pepper - 1
Dried Oregano - 15ml
Garlic Clove - 1
Pita Breads - 2
Green Leaves - 40g
IN A PICKLE
In a bowl, combine the vinegar, 15ml of a sweetener of choice, and 30ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 5-6 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
White Wine Vinegar - 45ml
Red Onion - 1
Coconut Yoghurt - 90ml
Cucumber - 150g
Fresh Oregano - 8g
Pitted Kalamata Olives - 60g
Mixed Exotic Mushrooms - 375g
Green Bell Peppers - 2
Dried Oregano - 22,5ml
Garlic Cloves - 2
Pita Breads - 3
Green Leaves - 60g
IN A PICKLE
In a bowl, combine the vinegar, 20ml of a sweetener of choice, and 40ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 5-7 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
White Wine Vinegar - 60ml
Red Onion - 1
Coconut Yoghurt - 125ml
Cucumber - 200g
Fresh Oregano - 10g
Pitted Kalamata Olives - 80g
Mixed Exotic Mushrooms - 500g
Green Bell Peppers - 2
Dried Oregano - 30ml
Garlic Cloves - 2
Pita Breads - 4
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Greek Mushroom Pita Pocket?
The preparation time for Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano is between 20 and 35 minutes.
What is the total time required to make Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano?
The total time required to make Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano is between 30 and 45 minutes.
How many servings does Greek Mushroom Pita Pocket provide?
4 servings
What are the main ingredients in Greek Mushroom Pita Pocket?
Coconut Yoghurt, Cucumber, Dried Oregano, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Green Leaves, Mixed Exotic Mushrooms, Pita Bread, Pita Breads, Pitted Kalamata Olives, Red Onion, White Wine Vinegar
What is the nutritional information of Greek Mushroom Pita Pocket?
Calories: 465, Carbs: 82 grams, Fat: grams, Protein: 16.7 grams, Sugar: 13.9 grams, Salt: 689 grams
How do I prepare Greek Mushroom Pita Pocket?
PITA POCKETS: Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion. IN A PICKLE: In a bowl, combine the vinegar, 10ml of a sweetener of choice, and 20ml of water. Add the sliced onion and set aside to pickle. LOAD ‘EM UP!: Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef! PEPPY MUSHIES: Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season. GO GREEK!: In a bowl, combine the yoghurt, the grated cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
What should be prepared from my kitchen to make Greek Mushroom Pita Pocket?
Coconut Yoghurt, Cucumber, Dried Oregano, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Green Leaves, Mixed Exotic Mushrooms, Pita Bread, Pita Breads, Pitted Kalamata Olives, Red Onion, White Wine Vinegar
How many calories does Greek Mushroom Pita Pocket have?
465 calories
How much fat content does Greek Mushroom Pita Pocket have?
grams
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