Greek Salad Pitas Recipe

Greek Salad Pitas Recipe photo by Taste of Home

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This healthy meal-in-a-pocket combines fresh Greek salad with a velvety smooth bean spread. You can also serve the spread with crackers or as a dip with cut vegetables.—Nicole Filizetti, Jacksonville, Florida

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Diabetic Friendly

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Greek Salad Pitas Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
1 tablespoon sliced green olives with pimientos
1 teaspoon olive oil
1 garlic clove, minced
1 cup fresh baby spinach
1/4 cup chopped seeded peeled cucumber
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated quartered artichoke hearts
2 tablespoons sliced Greek olives
1/4 teaspoon dried oregano
2 whole wheat pita pocket halves

Directions

Place the first five ingredients in a food processor; cover and process until smooth. Set aside.
In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano.
Spread bean mixture into pita halves; add salad. Serve immediately. Yield: 2 servings.

Nutritional Facts 1 filled pita half equals 292 calories, 12 g fat (3 g saturated fat), 8 mg cholesterol, 687 mg sodium, 38 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Originally published as Greek Salad Pitas in Country Woman October/November 2010, p41

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.