Greek Salad Pitas

When the temperature soars, this light, refreshing filling provides a lot of appetite appeal in quickly prepared sandwiches. MORE+ LESS-

By Pillsbury Kitchens

June 28, 2011

teaspoons sugar

tablespoon olive or vegetable oil

tablespoon balsamic vinegar

small garlic clove, minced

cup shredded fresh spinach

oz. (1/2 cup) crumbled feta cheese

tablespoons finely chopped red onion

medium tomato, chopped

medium cucumber, seeded, chopped

(6 to 8-inch) whole wheat pita (pocket) breads

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1

In small bowl, combine sugar, oil, vinegar and garlic; mix well. Set aside.
2

In medium bowl, combine spinach, cheese, onion, tomato and cucumber; toss to combine. Pour oil mixture over spinach mixture; toss until well mixed.
3

Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with spinach mixture.

Pita, a Middle Eastern daily bread, gets its hallmark hollow center while it bakes. In the hot oven, steam pushes the top from the bottom, leaving a convenient pocket in the middle. Pita can be filled with or wrapped around all sorts of fillings. It can be cut into wedges and used as a dipper, toasted or not. Some typical fillings include greek souviaki (grilled lamb or pork chunks served with cucumber sauce); falafel (fried Middle Eastern grain patties); and hummus, a spread made of ground garbanzo beans (chickpeas) and tahini.