Spinach and Feta Greek Pita Pizza

{printable recipe here}
You Want Pies with That is back {they were actually back last month but I had a big old cast- now I'm chopping and cooking again, so I guess we're both back}! This month's theme is Pizza. It's a sad, sad truth that I love pizza but my Tall Man, Mr. Carbohydrate himself, doesn't eat tomatoes (or much dairy) which pretty much eliminates most pizzas from our regular dining. Nonetheless, I snap up any opportunity to enjoy a piece, which usually happens when I take little man to Costco. But, in an attempt to please my taste buds and my Tall Man's obnoxious and ornery stomach, we have Spinach and Feta Greek Pita Pizzas. Whew. The title is pretty much longer than the prep. And please tell me there's some, beloved food you don't make because of your husband. I'd feel better.

See my previous (albiet long ago) Pies with That Posts here (including my favorite "Emma Hearts Knightley Pie" that won the very first month). And lastly- I need to give a shout out to my new favorite pan, making it's first appearance on my blog. It's my first and only All Clad pan and I got it for three bucks at Goodwill. I was a little excited, as you might guess. Even my Tall Man was excited when I told him I'd saved close to 200 bucks, haha (not that I would have spent the 200, but getting the goods for nothing counts as saving, right? Right?)

Spinach and Feta Greek Pita Pizza
from Anne Strawberry
{printable recipe here}

2 onions, finely diced
1/2 bag baby spinach, roughly chopped (don't stress over the amount- I just used what I had on hand)
5 cloves of garlic, roughly chopped
kosher salt, pepper, and oregano
4 pitas
1/3 cup crumbled feta (read more here for brands we like)
paprika

Over medium heat, cook onions in olive oil for 5 minutes. Stir in spinach and garlic and cook, stirring occasionally, until everything is soft and carmelized. Add seasoning to taste and spread 1/4 of the mixture over each pita. Top with a little feta and a sprinkle of paprika and broil for two or three minutes, until slightly browned. Remove, cut, and serve.

Note- if you prefer a nice, crispy crust (like my mom, I'll be honest- I like soft or mushy food as my family would say) carefully place the prepared pizza straight onto the oven rack- but be sure to put a baking sheet below just in case something spills!

Ina's Greek Panzanella

The first time I made Panzanella, I thought, "Where has this been all my life?" My mom tried it and said, "This is like all the best parts of the salad without any of the boring lettuce!" While lettuce has it's place, I'll admit I'm still extra fond of panzanella. So when I watched Ina make a Greek version, it took all self control to refrain from running to the store and making it right then, in the middle of nap time. I held off until Monday so we could put in our Greek dinner for my brother's birthday. It was simple and delicious and even all those boys gobbled it down. I made a huge recipe and there wasn't a piece left over. With peppers and tomatoes on sale all over right now, I'm sure I'll be making it again soon.

A few tips that will make this salad extra special:
*Use English cucumbers so you don't have to peel them- the color will look better too (wish I had had these, but they were three times the cost so I just had to deal with the regulars!)
*Use two plastic lids (from deli or tupperware containers) to cut the cherry tomatoes- just fill one to the rim with tomatoes, invert the second lid and set on top of the other, and use a serrated knife to saw through them while applying a little pressure on top. Takes all of 30 seconds to cut a whole pint.
*Good feta is vital! Yes feta has a unique taste, but it shouldn't taste rotten (like the cheap kind usually does to me). Try Trader Joe's for a Greek made feta stored in brine. It tastes like the real deal.
*Watch the bread closely. Don't go check your email while it's toasting. It's a good thing I'd bought two loaves since I had to completely start over and didn't quite get the burnt smell out before the party... oops!

Greek Panzanella
from Ina Garten

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.