Is there any leftover lamb from the Easter? Do you have leftovers from any meat and you fingering out what to do with them? Make a “pita”!
Firstly, Pita means pie and in Greece we are making pies with everything! Any leftover from our meals is a great opportunity to make a delicious pie, but the most festive pies of all are those with the meat leftovers from Easter, Christmas or any other celebration.
Also today we are going to share with you an easy leftover lamb pita recipe (that you can of course adjust in your taste by putting into any other meat)
For 6 pie sheets
- 750 g flour for all uses
- 50 g of olive oil
- 1 tbsp. vinegar
- 1½ tsp. salt
- 300 g of lukewarm water (approximately)
- A little extra flour to open the leaves
For the stuffing
- Leftover lamb, cut into cubes or sliced
- 1 teaspoon dried oregano
First, heat a skillet over medium heat. Drizzle 1-2 tablespoons olive oil onto the warm skillet. Place the lamb slices in the skillet and warm through 1-2 minutes on each side. Season lightly with salt. Place in a bowl and set aside.
Then apply in a big grilled 3 of the pita sheets (don’t forget to smear the leaves in between, where it touches a sheet of leaf to pour some of the total olive oil of each recipe) and fill with onions, tomatoes, some crumbled feta and lamb slices.
Lastly, place the other 3 pita sheets and sprinkle with some olive oil and water to the top and then bake to the oven for about 30-40 minutes, until the top of the pie become golden.
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