60 ml olive oil 4 tbsp
1 fennel bulb, thinly sliced
1 onion, thinly sliced
1 leek, white & light green parts only, thinly sliced
15 ml cold water 1 tbsp
4 greek style pitas (7 inc / 18 cm)
125 ml parmesan cheese, freshly grated 1/2 cup
500 ml swiss cheese, shredded 2 cup
125 ml kalamata olives, halved & pitted 1/2 cup
5 ml dried oregano 1 tsp
In a large skillet, heat 2 tablespoons (30 ml) oil over medium heat. Add fennel bulb, onion and leek, stirring to coat with oil. Reduce heat to low, cover and cook, stirring occasionally for about 15 minutes or until vegetables are soft but not brown. Add cold water if vegetables begin to stick. Uncover, increase heat to medium and cook, stirring for 5 to 7 minutes or until vegetables are golden. Transfer to bowl and let cool.
Meanwhile, preheat oven to 375 F (190 C). Place pitas on 2 large baking sheets. Brush tops with remaining oil and sprinkle with parmesan. Spread fennel mixture over pitas. Sprinkle with swiss cheese, olives and oregano. Bake in preheated 350 F (180 C) oven for 15 minutes or until cheese is bubbling and pitas are brown and crisp on bottom. Cut each pita in 8 thin wedges.
Serves: 12