Pita Bread Salad With Cucumber Mint And Feta Recipes

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FETA, CUCUMBER AND SPINACH PITA SANDWICHES



Feta, Cucumber and Spinach Pita Sandwiches image

Categories     Sandwich     Cheese     Dairy     Garlic     Vegetable     Bake     Vegetarian     Kid-Friendly     Dinner     Lunch     Feta     Cucumber     Spinach     Spring     Summer     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half

Steps:

  • Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
  • Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

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