Sometimes I really need a light lunch or dinner. I just want to eat veggies, but let me tell you, I’m barely in the mood for salad. as always. Tucking salad into pita pockets is genius. It turns a salad into a sandwich without being overwhelmed with too much bread. I like it. Traditional Greek ingredients make it an absolute delight. You have your tomatoes and cucumbers, olives and feta, red peppers for crunch and baby red onions for a bite, all on a bed of good-for-you spinach. Finish off with a delightful dill flavor and a hint of lemon, and you’ll be amazed with tzaziki sauce. The best part is, it’s a totally healthy meal. For me, that mostly means I don’t feel guilty about eating dessert, but hey, girls gotta do what girls gotta do!
Makes 8 pita sandwiches
4 cups fresh spinach leaves
1 red bell pepper, cut into strips
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives, halved
1/2 cup shredded feta cheese
4 large round pita pocket breads, cut in half
1/2 cup plain Greek yogurt
1 tablespoon olive oil
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 tsp pepper
1 tablespoon fresh dill, chopped
1 clove of garlic, crushed
1/2 cucumber, diced (optional
1. Prepare the tzaziki sauce by mixing all the ingredients in a small bowl. Stir until well combined. on hold.
2. Open each pita pocket bread so it can be stuffed with goodness. Be careful not to tear. Something filled with vegetable fillings, smeared with a little tzaziki sauce for flavor.
Tzaziki is a Greek tzaziki dip. Depending on the region, some recipes also call for mint or parsley to supplement or replace the dill in the above recipes. You’ll find this in countries other than Greece. Turkey, Serbia, Bulgaria, Macedonia, Iraq and Iran all have their own versions. It’s light, creamy, delicious, and a versatile sauce. You can use it as a dip for bread or vegetables, a gyro, or as a condiment.