Thursday, February 26, 2015

Veggie Gyros

This recipe came into existence by mistake. I was trying to make this recipe for Greek Feta Burgers and thought I could get away with just using bread crumbs instead of herb stuffing mix. Yeah, it didn’t work. The mixture did not form patties very well and on cooking it I ended up with pan full of cooked feta, spinach and crumbles. In attempt to salvage the mess I put it on a pita with tzatiki and fresh veggies. Instant success! It has quickly become a family favorite (even for our non-Vegetarian extended family), although I wasn’t sure what to call it. We usually refer to it as ‘the greek veggie burgers that didn’t work, put on a pita’. I eventually decided that ‘veggie gyros’ was a better name. (Although I’m aware that they aren’t exactly gyros, Greek veggie tacos sounded like an oxymoron)
Veggie Gyros
For the crumbles:
1/3 cup olive oil
3 garlic cloves, minced
1 1/2 tsp oregano
1 1/2 tsp dill
1/2 tsp pepper
1 1/2 cup bread crumbs
1 tsp herb seasoning
2 eggs, beaten
16oz fresh chopped spinach
2/3 cup feta, crumbled
tzatiki sauce (about 1/2 cup)
1/2 medium red onion,chopped
2 cups fresh spinach, rinsed
additional feta crumbles
1 Roma tomato, chopped (optional)
chopped cucumber (optional)
1. Mix crumble ingredients into a bowl. You want to make sure that all of the bread crumbs are moistened by the oil and the eggs and everything more or less evenly distributed. 2. Cook mixture in a large oiled skillet over medium heat for approximately 15 minutes, or crumbles are crispy and well-browned. 3. Serve on a pita with tzatiki, feta and fresh veggies as desired. (My fam is not big on tomatoes or cucumbers, so didn’t bother, but I am certain they would work well.) Crumbles reheat well, makes 6-8 servings.

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