Best 5 Cucumber Pita Wedges Recipes
**Cucumber Pita Wedges: A Refreshing and Flavorful Appetizer**
Cucumber pita wedges are a delightful and versatile appetizer that combines the crispness of cucumbers, the savory flavor of feta cheese, and the warmth of pita bread. The recipe is easy to make, making it a perfect option for busy weeknights or casual gatherings.
This article offers two variations of the classic cucumber pita wedges recipe: a traditional version and a spicy version. The traditional recipe is a crowd-pleaser, featuring a simple combination of cucumbers, feta cheese, red onion, fresh dill, and a tangy lemon-tahini dressing. The spicy version adds a kick of heat with the addition of harissa or chili powder, creating a more robust flavor profile.
Both recipes start with slicing cucumbers into wedges and topping them with a creamy feta cheese mixture. The pita bread is then cut into wedges and brushed with olive oil before being toasted until golden brown. The cucumber wedges are then placed on top of the pita wedges and drizzled with the zesty lemon-tahini dressing. To make the spicy version, simply add harissa or chili powder to the feta cheese mixture before topping the pita wedges.
Whether you prefer the classic or spicy variation, cucumber pita wedges are a refreshing and flavorful appetizer that is sure to impress. With their easy-to-follow instructions and customizable flavors, these recipes are a must-try for any occasion.
CUCUMBER PITA WEDGES
Make and share this Cucumber Pita Wedges recipe from Food.com.
Provided by agasdf
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream cheese and salad dressing mix until combined.
- Split pita breads in half, forming two circles.
- Spread cream cheese mixture over pita circles; cut each into six wedges.
- Top with cucumbers.
- Sprinkle with lemon-pepper.
Nutrition Facts : Calories 374.2, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 490.9, Carbohydrate 37.7, Fiber 1.7, Sugar 2.1, Protein 10.2
PITA CRISPS WITH CUCUMBER DIP
Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup dip and 64 crisps
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
- Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
- Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
- Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.
EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE
Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.
Provided by Wyome
Categories Main Dish Recipes Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
- Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
- Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
- Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
- Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
- Serve falafel with yogurt sauce.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 29.4 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 4.3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 586.6 mg, Sugar 2.4 g
HUMMUS AND CUCUMBER BITES
Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
- Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
- Sprinkle with paprika. Garnish with dill weed.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
BRUSCHETTA PITA WEDGES
Using fresh herbs-both for the aroma and the flavor are great! Fresh basil, oregano, thyme and rosemary-any of them will work in these little pizza-like wedges.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. On large cookie sheet, place pita breads. Bake 6 to 8 minutes or until slightly crisp.
- In medium bowl, mix vinaigrette, basil, tomatoes and garlic.
- Spread half of the hummus over each pita bread. Spoon tomato mixture over hummus. Sprinkle with cheeses.
- Bake 5 to 6 minutes or until tomato mixture is hot. Cut each pita bread into 6 wedges.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
Tips:
- Select the right cucumbers: Choose firm, crisp cucumbers with no blemishes or bruises. English cucumbers are a popular choice for this recipe due to their thin skin and lack of seeds.
- Use fresh herbs: Fresh herbs like dill, mint, and parsley add a burst of flavor to the pita wedges. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
- Don't overcrowd the pan: When cooking the pita wedges, be sure to give them enough space in the pan so that they can cook evenly. Overcrowding the pan will cause the wedges to steam instead of crisp up.
- Use a good quality feta cheese: Feta cheese is a key ingredient in this recipe, so it's important to use a good quality cheese. Look for feta cheese that is firm and crumbly, with a slightly tangy flavor.
- Serve immediately: Cucumber pita wedges are best served immediately after they are made. The pita wedges will become soggy if they sit for too long.
Conclusion:
Cucumber pita wedges are a delicious and easy appetizer or snack that is perfect for summer gatherings. They are light, refreshing, and packed with flavor. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy recipe, give cucumber pita wedges a try. You won't be disappointed!
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