Ingredients

• 4 pita bread rounds
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 pinch cinnamon
• 4 vine-ripe tomatoes, halved, seeded and thinly sliced
• 1/2 seedless cucumber, halved lengthwise and thinly sliced
• 1 small red onion, thinly sliced
• 4 celery ribs, from the heart thinly sliced at an angle
• 1 cup flat leaf parsley, coarsely chopped
• salt
• 1 cup greek-style plain yogurt
• 2 teaspoons ground cumin
• 1 lemon, juice of
• 1/2-1 teaspoon Tabasco sauce
• 1/4 cup extra virgin olive oil
• 3/4 lb feta, crumbled
• 8 jarred pepperoncini peppers (hot peppers)
• 1 cup pitted kalamata olive
• 8 jarred grape leaves or 8 store-bought stuffed grape leaves, drained
• 1 garlic clove, smashed and peeled
• fresh ground pepper
• 1 red bell peppers (seeded, quartered lengthwise, thinly sliced) or 1 green bell pepper (seeded, quartered lengthwise, thinly sliced)