Greek Salad Pitas

Name: Greek Salad Pitas
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 2 teaspoons sugar; 1 tablespoon olive or vegetable oil; 1 tablespoon balsamic vinegar; 1 small garlic clove, minced; 1 cup shredded fresh spinach; 2 oz. (1/2 cup) crumbled feta cheese; 3 tablespoons finely chopped red onion; 1 medium tomato, chopped; 1 medium cucumber, seeded, chopped; 2 (6 to 8-inch) whole wheat pita (pocket) breads

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Prep 20 min
Total 20 min
Ingredients 10
Servings 4

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

By Pillsbury Kitchens

Updated June 28, 2011

Ingredients

2 teaspoons sugar
1 tablespoon olive or vegetable oil
1 tablespoon balsamic vinegar
1 small garlic clove, minced
1 cup shredded fresh spinach
2 oz. (1/2 cup) crumbled feta cheese
3 tablespoons finely chopped red onion
1 medium tomato, chopped
1 medium cucumber, seeded, chopped
2 (6 to 8-inch) whole wheat pita (pocket) breads

Steps

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.