Feta, Cucumber And Spinach Pita Sandwiches

Recipe Ingredients

1 cup	237ml	Plain nonfat yogurt
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Coarsely-chopped English hothouse cucumber
1/4 cup	59ml	Chopped drained oil-packed sun-dried
		Tomatoes
2 tablespoons	30ml	Chopped green onion
2 tablespoons	30ml	Chopped fresh mint
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Olive oil
1		Baby spinach - (6 oz)
2/3 cup	97g / 3.4oz	Crumbled feta cheese - (abt 3 oz)
4		Pita breads - halved crosswise

Recipe Instructions

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 degrees. 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.

This recipe yields 4 servings.

Per serving: calories, 276; total fat, 6 g; saturated fat, 3 g; cholesterol, 17 mg.

Source:
Bon Appetit, February 2000

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