Land Oysters

These are delicious and easy to make. I came up with the name because they really look like stuffed oysters, and people haven't seen anything like it.

Not to be confused with Rocky Mountain Oysters, I just had to share this recipe, which is a modified traditional German food combined with a Greek staple, a Greek/German Fusion crowd pleaser so to speak!

The stuffing can also be served in a bowl with any type of bread on the side. That'll save you a lot of time, as you don't have to stuff the little pitas.

Your guests will be delighted!



Type: Cold Appetizer
Preparation: easy
Serves: 16 - 20
Preparation time: 1 hour

This is best when made the day ahead and let marinade in the fridge overnight. Note: stuff the bread just before serving.

You need:

1 cup mayonnaise
1 cup plain yoghurt, low fat
1 small jar of dill pickles
1 onion
3-4 vine ripened tomatoes
6 hard boiled eggs
1/2 lb. frozen peas
1 lb. bologna
1/2 lb. smoked ham
Dill, Chives to taste
Salt, Pepper to taste
2 bags mini pita breads, about 40 in all


In a mixing bowl, combine mayo, yoghurt, 1/3 cup of pickle juice, dill, chives, salt and pepper and stir until smooth.

Place frozen peas in a larger bowl. Chop up pickles, tomatoes, onion, eggs, bologna and ham and add to peas.

Then add the marinade, cover and chill overnight.

Before serving, cut the pita bread about 1/3 way down to create a little pocket. (It will look like a round coin purse, without the zipper...)
Using a teaspoon, carefully stuff the pita bread. make sure you're not letting too much liquid in, otherwise the bread will get soggy quickly.

Enjoy!