Ingredients:
2 Joseph’s pita breads
4 teaspoons olive oil
1 small garlic clove, minced
2 tomatoes, sliced
1 thinly sliced red onion rings
1/2 cup crumbled feta cheese
2 pickled artichoke hearts, drained and sliced
12 black olives, stoned
Salt and pepper
Fresh oregano, minced
*Makes 4 servings
Instructions:
1. Mix oil and minced garlic in a bowl.
2. Fill each pita breads pocket with oil and garlic mixture. Put 2 to 3 tomato slices inside.
3. Cover each pita bread with 3 onion rings and half of feta cheese.
4. Decorate feta cheese with artichoke slices and olives.
5. Season with salt and pepper to taste.
6. If prepared earlier, pack sandwiches into plastic wrap and refrigerate for up to 3 hours.
7. Take out from refrigerator about 20 minutes before serving.
8. If you want you can shower sandwiches with minced oregano just before you serve them.