It takes just a handful of ingredients to turn out Geoffrey Zakarian’s Sweet Pita featuring decadent smears of both almond butter and chocolate-hazelnut spread, and fresh banana slices. He cooks the pita for just a few minutes until the chocolate-hazelnut spread is warm and gooey, then finishes the dish with powdered sugar for added indulgence.
No stranger to The Kitchen, returning guest Kelsey Nixon stopped by to show off her Greek Pita Nachos (see recipe below), a spin on the classic Mexican plate made with tortilla chips. She swaps in crunchy baked pita triangles for the chips, then drizzles on a lemony Greek yogurt sauce studded with black olives and cucumbers. For added richness, don’t forget the final sprinkle of feta cheese before serving.
