"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Greek Salad Pitas with Feta Spread and Turkey Recipe

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This recipe for Greek Salad Pitas with Feta Spread and Turkey, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cups feta cheese (4oz)
3 tbsp nonfat plain yogurt
1 tbsp lemon juice
2 tsp dried oregano
1 tsp finely grated lemon zest
1/4 tsp ground black pepper
4 whole-wheat pita breads
4 large leaves romaine lettuce, torn in half
1 medium English cucumber, sliced into half moons
1/4 cup lightly packed mint leaves
3/4 lb thinly sliced roasted turkey breast

Directions:
Directions:
In a medium bowl, combine the feta cheese and yogurt with fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest and pepper. If not using immediately, store in the refrigerator in an airtight container; it will keep for up to 5 days.

To make the sandwiches, cut each pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tbsps of feta spread into the pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves ad 2 or 3 slices of turkey. Serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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