Ingredients
• 4, 8” Lebanese style pocket pita
• 3 tbsp. (45mL) Krinos Kalamata Extra Virgin Olive Oil
• 1 tsp Krinos Pure Greek Oregano
• 1 tsp Sea salt
• 1 ½ cup (750mL) Krinos Feta cheese, crumbled
• 4 tomatoes, seeded and diced
• 3/4 cup (175mL) corn kernels (frozen, thawed or fresh)
• 2 Krinos Roasted red peppers, dried and roughly chopped
• ½ cup Black beans, drained and rinsed
• ¼ cup Fresh cilantro, chopped
• 4, 8” Lebanese style pocket pita
• 3 tbsp. (45mL) Krinos Kalamata Extra Virgin Olive Oil
• 1 tsp Krinos Pure Greek Oregano
• 1 tsp Sea salt
• 1 ½ cup (750mL) Krinos Feta cheese, crumbled
• 4 tomatoes, seeded and diced
• 3/4 cup (175mL) corn kernels (frozen, thawed or fresh)
• 2 Krinos Roasted red peppers, dried and roughly chopped
• ½ cup Black beans, drained and rinsed
• ¼ cup Fresh cilantro, chopped
Instructions
Pre-heat oven to 350°f (180°c)
Cut pita in half and cut each half into six wedges. Separate each wedge into two pieces. Place pita on baking sheet and brush with olive oil and season with oregano and salt. Bake for 8 minutes or until pita chips are lightly golden and crispy. Set aside.
On a parchment lined baking sheet, place one third of the pita chips, sprinkle with one third feta, tomatoes, corn, red pepper and black beans repeat with two more layers.
Bake for 10 to 12 minutes and sprinkle with cilantro.
Serve with guacamole and enjoy!
