Best 6 Beef And Pita Casserole Recipes

GREEK BEEF PITAS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)

Steps:

• In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
• Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
• Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
• Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
• In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
• Pour the meat filling into the phyllo-lined pan.
• Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
• Position baking rack in bottom third of oven and preheat to 190°C (375°F).
• Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
• Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
• The pita is best slightly warm or at room temperature.
• Enjoy!

SPINACH AND FETA PITA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

BEEF AND PITA CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. Spread into a 9x13 inch baking dish.
• In the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
• Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.

BEEF AND PITA CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. Spread into a 9x13 inch baking dish.
• In the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
• Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.

CHICKPEAS AND PITA CASSEROLE

Steps:

• Drain the beans, and combine in a large pot with 6 cups of water. Bring to a boil, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another hour, until the beans are very tender. Drain through a colander set over a bowl. Add 2 tablespoons lemon juice to the broth, taste and adjust salt.
• Preheat the oven to 350 degrees. Open the pita breads, and toast in the oven until crisp, about 10 minutes. Oil a 3-quart baking dish. Break the pitas into pieces, and line the dish with the bread.
• Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.
• Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade. With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans. Add salt to taste.
• Douse the pita bread with 1 cup of the chickpea broth. Scrape the pureed chickpeas over the pita bread in an even layer. Top with the remaining chickpeas. Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt. Add salt to taste. Spread in an even layer over the chickpeas.
• Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.