I have European blood. I’m exactly 50% Serbian and 50% Italian.
I have visited family in both Italy and Serbia, and have found that whether I’m teaching English in Sevilla, touring the Louvre in Paris, or working as an au pair in Madrid, it’s in Europe that I feel most at home.
While I know that each European country has a vastly different culture, there are many commonalities that are what I appreciate most.
I would be a happy woman getting to more of my destinations by foot, spending more time sitting down sipping coffee rather than drinking it on-the-go from a travel mug, and nourishing my body with more of a Mediterranean diet.
One place in Europe that I haven’t traveled to yet is Greece. I hope to one day walk around Athens, see the Acropolis in-person and enjoy a meal along the breathtaking coast. I have a feeling if I go, I may never want to come back.
While I don’t see any Greek vacations in the near future, I know I can always enjoy a delicious Greek-inspired meal.
When I saw these Greek Pitas on Prevention RD I knew I’d be making them soon! These were incredibly easy to put together, quick to cook and fun to eat! My husband was a bit weary of using hummus as a base, so I only put it on one to compare the flavors; either way was delicious but I preferred the extra flavor added from the hummus!
Greek Pita Pizzas
Adapted from Prevention RD
Keywords: bake appetizer entree pizza/flatbread side vegetarian cheese olives tomato Greek
- 4 whole wheat pitas
- Handful cherry tomatoes, halved
- 1/3 cup black olives, halved
- Handful spinach, roughly chopped
- 1 tbs. olive oil
- Salt and pepper, to taste
- Oregano, to taste
- 4 oz. fresh mozzarella cheese, shredded or cut into pieces
- 2 to 3 oz. crumbled feta cheese
- Roasted red pepper hummus (or other flavor), optional
1. Preheat oven to 450 degrees. In medium bowl, mix together cherry tomatoes, olives, spinach, olive oil, salt, pepper and oregano; set aside.
2. Spread hummus on pita, if using. Layer with mozzarella cheese. Top with tomato mixture. Sprinkle each piece with feta and bake about 10 minutes, until cheese is melted and pita is warm. Serve and enjoy!
This is a Sponsored post written by me on behalf of Whitney Farms. All opinions are 100% mine.
Can I tell you a secret? I have a dream of one day owning a small home with a back door that opens directly to a giant garden. There will be flowers throughout the yard leading to a bountiful vegetable garden, where I wil regularly go to pick our produce for that day’s meals. The garden will be made with organic plant food to grow a garden full of organic vegetables in every shape, size and color.
Yeah, it will look something like this (source):
The only problems getting in my way of turning this dream into reality: 1) I have a black thumb and can’t even keep a single herb alive; and 2) I’m currently living in an apartment and wouldn’t dare ruin my landlord’s beautiful yard with my absent gardening skills
I can still dream though and know the best way of eventually turnning this dream into reality is by starting to do my research now. One product I will be sure to remember is Whitney Farms®, 100% natural plant food with no additives and nothing artificial. I have a feeling using organic soil can definitely aid in my goal to one day provide my family with healthy, organic vegetables grown in our own backyard!
Whether you’re a dreamer, ameateur or advanced gardnener, you can also try Whitney Farms using a $3 coupon!
~Is there a place you’ve traveled to that you’ve instantly felt at home?