The exact origin of pita is unknown but it's definitely Middle Eastern and Greece, Egypt, Israel and Syria have all had a variation of the pita in their culinary archives for centuries. For those unfamiliar with the pita, it's a round, flat bread that is often filled with meat, vegetables and salad. Baked as an individual portion, when cut in half, a pocket forms. This pocket filling can be almost anything. The most common stuffings are falafel (fried chickpea balls) and/or humous and salad. The Greeks prefer their gyro sandwich, pita usually filled with lamb roasted on a skewer. In Israel this delicacy is known as shawarma, with the lamb often replaced by turkey.
The following recipes are all rather non traditional and show off the versatility of the pita. It can also be topped with sauce and cheese and turned into a mini pizza or toasted and turned into croutons

PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER (dairy)

This wonderful sandwich is as substantial as any hoagie-and much lower in fat.. You can use regular yogurt and mayonnaise in the sauce for a slightly fuller flavor.

For the sauce: In a medium sized bowl whisk together the yogurt, mayonnaise, peppers, basil and garlic. Season to taste with salt and pepper. Cover and refrigerate. For the sandwiches: Preheat oven to 425. Spray 2 heavy large baking sheets with vegetable oil spray. In a small bowl whisk together the olive oil, vinegar and oregano. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place the breadcrumbs in shallow dish. Place the flour in another shallow dish. Lightly dust each eggplant slice with flour; dip the eggplant slices into the beaten egg mixture and then into breadcrumbs, coating the slice completely. Place coated eggplant slices on the prepared baking sheets. Drizzle the top of the slices with olive oil mixture. Let the slices stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 30 to 35 minutes. Remove the eggplant from the oven and let it cool on the baking sheets. Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve. Makes 6 servings. This recipe can be doubled or tripled

PARMESAN HERB PITA CRISPS  (dairy)

Preheat oven to 325. Cut each pita bread horizontally in half, forming 2 pita disks. Brush disks with olive oil. Sprinkle disks with Parmesan cheese, then with just a pinch of each of the herbs. Cut each disk into 6 wedges. Arrange pita wedges in single layer on large baking sheets.

Bake until pita wedges are golden and just crisp, about 12 minutes. (Can be prepared 3 days ahead. Cool completely. Store airtight at room temperature. Rewarm in 325 oven about 5 minutes.) Makes 6 dozen.

CORN, BLACK BEAN, AND PITA BREAD SALAD (pareve or dairy)

Preheat oven to 375. Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. Place the pitas on a baking sheet toast pitas, rough sides up, and bake in middle of oven until golden, about 5 minutes. Break the pitas into bite-size pieces. Rinse and drain beans in a colander. Place the corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl or use frozen corn, uncooked and defrosted. Add the  pita pieces to the bowl and then add the beans onion, celery, vinegar, olive oil, and feta as well as the salt and pepper to taste. Toss to combine. Makes 4 servings.
 
FRESH FRUIT SALAD PITA (pareve or dairy)
A wonderfully refreshing breakfast sandwich that is also a great afternoon treat on a hot summer day.

A Note about Strawberries
The OU recommends the following procedure to ensure that strawberries are not infested with insects:
1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.

A Note about Blueberries
Cultivated blueberries, the type most commonly found in the supermarket, are generally insect free.
Still they should be placed in a strainer or colander and washed thoroughly under running water.

Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the 'blueberry maggot' (worm). Each berry should be individually inspected for holes or other indications of worms.

In a bowl combine the orange juice, oranges, apples, grapes, cantaloupe, strawberries and blueberries. Mix to combine. Spoon 1/2 cup of fruit mixture into each pita half with a slotted spoon. Top each evenly with yogurt; sprinkle with brown sugar and almonds. Makes 24.

GREEK SALAD PITA SANDWICHES (dairy)

Into a small bowl, mix together oil and crushed garlic clove. Brush each pita bread with oil/garlic mixture; stuff with 2 to 3 tomato slices. Garnish each pita bread with 3 red onion rings and half of feta cheese. Evenly garnish feta cheese with artichoke slices. Garnish with black olives. Salt and pepper. If prepared ahead of time, wrap sandwiches into plastic wrap and refrigerate for up to 3 hours. Remove from refrigerator approximately 20 minutes before serving.

If desired, just before serving, sprinkle sandwiches with chopped oregano.

CRUNCHY CHINESE PITA POCKET (meat)

In a bowl combine the chicken breasts, bean sprouts, celery, water chestnuts, scallions, sesame seeds, soy sauce, ginger, garlic powder and mayonnaise. Mix to combine and salt and pepper to taste. Fill the pitas and serve. Serves 6.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.