Recipes from around the world
VERSILFOOD

Greece

Pita with Trifolati Mushrooms and Porcini, Tzatziki Sauce

1 hour 30 minutes (including proofing time)

Medium

Serves 6 - 8 pitas

Kaliméra! Between white houses overlooking the sea, breezes scented with olive trees, and sunlit shared tables, Greece tells the story of a simple and authentic cuisine made of genuine ingredients and Mediterranean flavors.

In this stop of our journey, warm and fluffy pita embraces the rich taste of Versilfood Trifolati Mixed Mushrooms with Porcini: a filling that is full-bodied and comforting, with aromas of forest and tradition.

A meeting between land and sea, where the quality of the ingredients and the care in their selection — bringing flavor to your tables for almost 40 years — transform a great classic into a truly enjoyable experience.

Ingredients

For the pita:

500 g all-purpose flour (or 250 g all-purpose + 250 g Manitoba flour)
7 g dry yeast
1 teaspoon salt
2 tablespoons extra virgin olive oil
310 ml warm water

For the tzatziki sauce:

250 g Greek yogurt
1 medium cucumber
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar or lemon juice
Salt, to taste

For the filling:

1 bag of Versilfood Trifolati Mixed Mushrooms with Porcini
Lettuce, to taste
Tomatoes, to taste
Onion, to taste
Olive oil and salt, as needed

Preparation

Mix the flour, yeast, and salt. Add the warm water and olive oil, then knead for about 10 minutes until the dough becomes smooth and elastic. Cover and let it rise until doubled in size.
Divide the dough into 6–8 balls, roll them out to about 4 mm thick, and brush lightly with olive oil. Cook the pitas in a very hot pan for 1–2 minutes per side, until they puff slightly and turn golden.
Prepare the tzatziki by combining the yogurt with the grated and well-squeezed cucumber, olive oil, vinegar (or lemon juice), and a pinch of salt. Mix until smooth and creamy.
Heat the Versilfood Trifolati Mixed Mushrooms with Porcini in a pan with a drizzle of olive oil for about 4 minutes, adjusting with salt and pepper.
Assemble the pita by filling it with tzatziki, lettuce, tomatoes, onion, and the warm mushrooms. Serve immediately, when the aromas come together in perfect Mediterranean balance.