Greek ingredients can elevate the flavor even the simplest of snacks. Try the following recipes that feature feta and halloumi for an after-school snack, appetizer, or a light lunch.

Pita Pizza with Fresh Tomatoes

1-2 packages Kontos pita bread, whole wheat, if preferred

Greek extra virgin olive oil for drizzling

2-3 medium to large ripe tomatoes or more as needed, thinly sliced

Greek dried oregano, to taste

Crushed red pepper flakes, optional

Greek sea salt and freshly ground pepper to taste

Feta, Dodoni, crumbled

Preheat oven to 425 degrees F. Place the pitas on rimmed baking sheets lined with parchment paper and drizzle the pita bread with a little olive oil, top with the thinly sliced tomatoes for each pita and top with feta or the cheese of your choice, about a tablespoon or two per pita or more if preferred, depending on the size of the pitas. Sprinkle with a pinch of oregano to taste, freshly ground pepper or a pinch of red pepper flakes, if using. Depending on the saltiness of the feta, you might not need to add any additional salt. Drizzle with additional olive oil, if preferred. Bake in the preheated 425-degree oven for about 15 minutes or until the edges of the pitas are golden brown. Serve warm. If preferred, substitute sliced halloumi, kasseri or kefalograviera, or a mixture of cheeses for the feta. Feel free to add additional toppings such as olives, sliced mushrooms, bell peppers, baby spinach or broccoli florets to personalize your pita pizzas.

Zucchini and Feta Pizza

2 tablespoons Greek extra virgin olive oil

1 large garlic clove, minced

1/2 teaspoon Greek dried oregano

1 teaspoon grated lemon zest

1 small-medium zucchini

1 11-inch prepared pizza crust (or two 8-inch pizza crusts)

1/2 cup crumbled feta, Dodoni

2 tablespoons grated mizithra or other grated cheese of your choice

Heat oven to 375 degrees F. In a mixing bowl, whisk the olive oil, garlic, oregano, and lemon zest and set aside. Using a vegetable peeler or a mandolin, slice the zucchini lengthwise into thin ribbons. Toss the zucchini ribbons in the olive oil mixture to coat the ribbons. Crumble the feta evenly over the prepared pizza crust. Add the zucchini ribbons, arranging them with light folds like waves over the pizza crust. Sprinkle the mizithra on top. Bake on oven rack, preheated pizza stone, or a baking sheet for 15 to 18 minutes until the cheese is slightly melted and crust is crispy and lightly golden brown.

Marinated Halloumi and Tomatoes

2 tablespoons Greek extra virgin olive oil

2 teaspoons finely chopped fresh mint

1/2 teaspoon ground cumin

1 pound halloumi, cut into 1/4-inch-thick slices

16 white or whole wheat pitas

4 medium tomatoes, cut into 1/4-inch-thick slices

Greek sea salt

Freshly ground pepper

In a large bowl, whisk together the 2 tablespoons olive oil, the fresh mint, cumin, and a 1/2 teaspoon of freshly ground pepper. Add the halloumi cheese slices and toss to coat with the marinade. The mixture should marinate at room temperature for at least 30 minutes and up to 2 hours. If preferred, you can refrigerate the mixture at this point for up to two days, just make sure to cover tightly and keep refrigerated.

Toast or grill the pitas until warm and then transfer to a serving platter. Next, grill the halloumi for about 1 minute on each side or until grill marks appear and the halloumi starts to melt. Cut the warmed pitas into wedges and place a slice of tomato and a slice of the grilled halloumi on each pita wedge. Drizzle each with extra virgin olive oil and sprinkle tomatoes with sea salt and additional freshly ground pepper, if preferred. Serve immediately.