Greek Pita

Greek Pita
from Ellen's kitchen, with thanks to the Moosewood Restaurant Cooks at Home

Ingredients:

• 14 oz can quartered artichoke hearts
• 1/4 cup roasted red peppers, drained and chopped
• 2 celery stalks, chopped
• 1 medium tomato, chopped
• 1 garlic clove, minced
• 2 tbs olive oil
• juice of 1/2 lemon
• 1 tbs chopped fresh dill (1 tsp dried)
• 2 tbs chopped fresh parsley
• 2/3 cup grated or crumbled feta cheese (about 5 oz)
• salt and  ground black pepper to taste
• 1-2 tbs capers
• 3/4 cup pitted Calamata olived, sliced
• pita bread

Prepare:

• all of filling ingredients.  Mix.  Serve as salad on lettuce or fill pitas.