The Super Bowl, for some, is synonymous with snacks and no party is complete without the requisite chips and dip. For those looking to add some Greek flavor to their Super Bowl party, try the following recipes.
Artichoke Spinach Greek Yogurt Dip
- 2 tablespoons Greek extra virgin olive oil
- 4 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup marinated artichoke hearts, drained and sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons cream cheese
- 1/4 cup feta cheese
- 2 tablespoons breadcrumbs
- Greek sea salt and freshly ground pepper, to taste
Preheat oven to 400 degrees. In a large sauté pan, heat the olive oil over medium high heat. Add the garlic and sauté just until the garlic is fragrant, careful not to burn it. Add the spinach and artichoke hearts and sauté a few minutes until the spinach wilts. Season with salt and pepper to taste. Allow the sautéed vegetables to cool slightly and transfer to a strainer over a bowl in order to press out any excess water with a wooden spoon.
Place the Greek yogurt and cream cheese in an ovenproof baking dish or bowl and stir together. Add the strained and cooled vegetables and mix to completely combine. Top with the feta cheese and breadcrumbs. Bake in the preheated oven for 10-15 minutes or until the top is golden. Serve with toasted pita chips or tortilla chips.
1-2 packages Kontos pita bread, whole wheat, if preferred
- 6 tablespoons Greek extra-virgin olive oil, and additional for drizzling
- 1 medium onion, chopped
- 1 tablespoon tomato paste
- 1/4 cup sweet red wine, Mavrodafni
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-oz.) can whole peeled tomatoes, undrained and crushed
- Greek sea salt, to taste
For zucchini topping:
- 4 tablespoons Greek extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 medium zucchini, thinly sliced
- A pinch of oregano
- Greek sea salt and freshly ground pepper to taste
- 2 cups feta, crumbled
Place the pitas on rimmed baking sheets lined with parchment paper and set aside. To make the sauce, heat the oil in a saucepan over medium high heat. Add the chopped onions and cook until translucent. Add the tomato paste, cook, stirring constantly for about 2 minutes to incorporate. Add the wine, oregano, red pepper flakes, and tomatoes. Bring up to a boil, then reduce the heat to low and cook, partially covered, stirring occasionally, until the sauce thickens, about 30-40 minutes. Season with salt to taste, then set aside.
For the zucchini topping, heat the 4 tablespoons of olive oil in a 12″ skillet over medium heat. Add the onion and cook for 2 minutes. Then, add the zucchini and oregano, and season with salt and pepper. Cook, stirring, until tender, about 5-8 minutes, and then set aside.
To assemble the pizzas, drizzle the pita bread with olive oil, top with about a tablespoon of sauce for each pita and top with feta cheese. For the zucchini-topped pizzas, drizzle the pitas with olive oil, top with two spoonfuls of the zucchini topping or more as preferred, and some of the feta cheese. Add a pinch of additional freshly ground pepper or red pepper flakes, if preferred. Bake in a preheated 425 degree oven for about 15-20 minutes or until the edges of the pitas are golden brown. Serve warm.
If preferred, substitute halloumi, kasseri or kefalograviera, or a mixture of cheeses for the feta. Feel free to add your favorite pizza toppings as well to personalize your pita pizzas. Also, if the cheese is very sharp, the salt can be reduced or omitted.