Chopped Greek Salad with Toasted Pine Nuts and Pitas for May’s Food ‘n Flix

Confessions.  I thought I would get ahead of the game during the holidays (yes, I’m talking last December).  I watch Mamma Mia! and recorded all of the food only to realize the May’s Food ‘n Flix was the sequel.  Oops!

Well, here we go again.   (And, at least I knew the back story!)  🙂

Wendy from A Day in the Life on the Farm is hosting.  You can read her announcement post  here.  

I profess to not liking musicals but having seen both films, I think I can not make that pronouncement anymore (even though these might not be the best examples of the genre).    I found myself laughing and crying and singing along.  In fact, I will still find myself breaking into “Super Trouper” for no reason at all.

In Here We Go Again, the beautiful and beloved Donna has departed this earth.  Her daughter is desperately trying to jump start the resort.  Of course all of Donna’s friends and former lovers converge on the property.  (I missed Meryl Streep.)   We also, through flashbacks, learn about Donna’s life and the possible conception scenarios.  Cher’s appearance at the end was a little odd and threw me for a loop.  I’m glad, however, that the stoic Fernando found his long lost love.

As I watched the sequel, I recorded the food (again).   Here’s what I came up with.

  • French Bistro: Moules-frites, white wine, rosé , dueling baguettes, Flambé something, grapes, dessert cart
  • Moussaka for millions
  • Beers at the bar
  • CAKE!
  • Tea and chocolate cake
  • Produce at market (and cake with many layers)
  • Ouzo (with Alexio)
  • Octopus, Paella, Greek salad
  • Vine leaves/Dolmades
  • Sangria with grandma
  • Champagne

I feel like I also should include Dos Equis beer on this list because of “The Most Interesting Man in The World” showing up to play Fernando’s brother at the end.


“Everything—just like that!”


I really wanted to make Massouka and had researched a couple of recipes, including a vegetarian option and a Donna Hay recipe that made individual servings.   But, for a number of different reasons here at EE, it’s salad time.  (Read eating healthier.)   A Greek salad would fit for Mama Mia 2.

The original recipe (found here) used cannellini beans and grilled peppers.   I halved the recipe to make servings for two, swapped out the cannellini beans for chickpeas, added more cucumber, less feta, and topped it off with toasted pine nuts.  (I had jarred red peppers to add but forgot.  I found the jar still in the grocery sack while I was doing dishes.  Notice they’re optional.)


Chopped Greek Salad with Toasted Pine Nuts and Pitas

Debra (based on Greek Chopped Salad with Grilled Pitas)

This recipe makes two large entree salads. You might want to make more pitas—they’re delicious.


  • 1 t. fresh chopped fresh oregano, divided
  • 1/2 t. garlic powder
  • dash of pink Himalayan salt (more for adjusting seasonings)
  • 1 T. extra virgin olive oil
  • 1 organic sprouted whole wheat pita
  • 1 T. white wine vinegar
  • 1 T. fresh lemon juice
  • 2 t. good Dijon mustard
  • 1/2 t. black pepper
  • 2 c. romaine lettuce (1 small head), chopped
  • 1 medium cucumber, peeled and chopped
  • 1/2 c. cherry tomatoes, halved
  • 2 T. kalamata olives, chopped
  • 1 c. chickpeas, drained and rinsed
  • 2 T. pine nuts, toasted
  • 2 T. feta cheese, crumbled
  • Optional: 1/4 c. roasted red pepper strips, chopped


  1. Heat a grill pan over medium-high.  Combine 1 tablespoon olive oil, 1/2 teaspoon oregano, garlic powder, and a dash salt in a bowl. Brush oil mixture evenly over both sides of all pita. Add bread to pan; cook 2 minutes on each side or until well marked. Cut pita into 4 wedges.  Set aside.
  2. Combine remaining olive oil, vinegar, lemon juice, and Dijon in a large bowl.  Whisk to incorporate.  Whisk in remaining 1/2  teaspoon oregano, another dash of salt, and black pepper.  Set aside.
  3. Heat a small skillet over medium-high heat, add pine nuts.   Stir (or swirl in the pan) for about 30 seconds (or until toasted).   DO NOT WALK AWAY!   When toasted and aromatic, remove from heat.
  4. Divide the salad ingredients evenly into two salad bowls—romaine, cucumber, tomatoes, olives, and chick peas.  Add 2 T. of dressing to each bowl.  Toss well to combine. Top evenly with cheese and toasted pine nuts.
  5. Serve with grilled pita wedges.

Yield: 2

Prep Time: 30 mins.

Total time: 30 mins.

This was a large and filling salad and those pita wedges?  Delicious.  I’m glad I only grilled one (because of eating healthier and all that) but if there had been an extra serving, I would have eaten them all!

June’s film is This Beautiful Fantastic hosted at All Roads Lead to the Kitchen.   It’s a beautiful film and I’ve already watched it, too.

To find out more about Food ‘n Flix, check out the FB page.

I’m linking up with Deb’s Souper Sundays (with salads and sammies)!

6 comments to Chopped Greek Salad with Toasted Pine Nuts and Pitas for May’s Food ‘n Flix